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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Red Beans and Rice Recipe

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This recipe for Red Beans and Rice is from COOKBOOK WORTHY, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Pound Red Kidney Beans
4 Small Ham Hocks
1 1/2 Pounds Smoked Sausage, Cut 1/2-Inch Round Slices
1 Large Onion, Chopped
1/2 Bell Pepper, Chopped
2 Ribs Celery, Chopped
1 Can Cream of Mushroom Soup
1 Package Onion Soup Mix
Pepper to Taste
Directions:
Directions:
Wash beans; place in a pot; cover with 2 inches of water and then bring to a boil. Turn off heat and let soak for 1 hour. In a skillet fry sausage slices for 10-15 minutes to remove excess grease. Remove meat; drain all but 2 tablespoons grease from skillet and add 2-3 tablespoons flour to make roux. Add about 2 cups water to skillet and let simmer for 2-3 minutes. Place beans, sausage, roux mixture, and soup and soup mix in a slow cooker. Sauté onions, peppers, and celery until wilted. Add this along with ham hocks to slow cooker. Cover with 1/2 inch water, and place on high for 3-4 hours. Stir occasionally and add pepper to taster. Place on low for another 2-3 hours. Continue cooking until beans are tender. Serve over rice.

 

 

 

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