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Red Beans and Rice Recipe

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This recipe for Red Beans and Rice is from The Cookbook Legacy, 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 dried red kidney beans (soak overnight or quick soak - boil beans in water 2 minutes, cover, remove from heat, let stand 1 hr)
1 lb ham hock
10 c water
Boil beans vigorously 20 minutes, cut heat to high simmer. Add ham hocks.
1 1/2 lbs. smoked sausage cut into small pieces
3 pieces celery chopped
1 lg green pepper, chopped
2 garlic cloves, chopped finely
1 bunch green onions, chopped
3 onions, cut in to wedges
SPICES:
2 tbsp Tony's creole seasoning (or less if need a milder recipe; hotter--can add more cayenne pepper or more Tony's)
2 tbsp soy sauce
3 bay leaves
4 tsp garlic salt
1 tbsp black pepper
1 tsp cayenne pepper
Directions:
Directions:
In a skillet, cook sausage until browned, drain off excess fat, leaving the fat in the skillet. Add sausage to the pot the beans are simmering in. In the skillet with sausage grease saute the green onions, green pepper, celery, garlic and parsley. Add to the pot along with the 3 onions cut into wedges. Keep pot on heavy simmer for 2 hours covered, then add the spices. Simmer on low heat about 2 hours, pot should be covered at all times. Stir frequently, beans should be very soft, some will disintegrate, remove ham bones and bay leaves. Beans should be "soupy" enough to be served over rice in a bowl. This is Judy's dad, Robert Bingham's recipe.

 

 

 

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