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Red Beans and Rice Recipe

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This recipe for Red Beans and Rice is from Our Family Cookbook Project, 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 lb. red kidney beans, picked over and soaked overnight in cold water and drained
1 cup chopped onion
¼ cup thinly sliced green onion tops
¼ cup finely chopped green pepper
1 Tbl. finely minced garlic
2 Tbls. finely minced parsley
2 lbs. lean ham, cut into 1 inch cubes
2 to 4 ham hocks (depending on size) have butcher saw them into 2 inch lengths
1 Tbl. salt
½ tsp. (or to taste) black pepper
2 bay leaves
¼ tsp. each dried, crushed basil and thyme
6 cups cooked white rice
Directions:
Directions:
Place beans in a heavy 8 to 10 quart pot and combine with remaining ingredients. Bring to a boil over high heat, stirring frequently. Cover pot. Reduce heat to low and simmer for 2 to 3 hours until beans are tender and gravy is creamy. Add more cold water as needed so beans aren't dry. Stir often. If the heat is low enough and the pot sufficiently heavy, there should be no problem with scorching, but remember to scrape down sides and bottom of pot often. When beans are tender and gravy is creamy, remove and discard bay leaves. Remove ham hocks. When cool enough to handle, cut off fat and discard; trim off all meat, chop and return to pot; scrape marrow out of bones and add to pot. Serve over rice.
Number Of Servings:
Number Of Servings:
portion size varies
Personal Notes:
Personal Notes:
We discovered Red beans and Rice when we moved to Texas. It quickly became a favorite.

 

 

 

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