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Red Beans and Rice Recipe

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This recipe for Red Beans and Rice, by , is from Louisiana Lagniappe , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Glynn Oakes


3 lb dried red beans
2 ham (or shoulder) hocks
1 lb ham, diced
1 lb Andouille sausage, diced
1 lb smoked sausage, diced
1 c celery, chopped
2 c onion, chopped
12 green onions, chopped
2 Poblano peppers, chopped
2 red bell peppers, chopped
6 medium cloves of garlic, chopped
1 c fresh cilantro, chopped
6 oz tomato sauce
2 tsp Tabasco sauce
2 tsp Worcestershire sauce
4 tsp salt
2 tsp cayenne pepper
2 tsp white pepper
2 tsp oregano
2 tsp thyme
2 tsp cumin
1 tsp sage
4 bay leaves
Cooked white rice

Rinse beans well. Cover with 3-4 inches of water and soak overnight. Add the ham hocks and spices and bring to a boil. Reduce heat, maintaining a low boil.

Chop the ham and sausage into relatively small pieces. Saute the ham and sausage in a separate pot until the fat is rendered.
Transfer the ham and sausage to the bean pot.

Place the veggies in the ham/sausage pot, reserving the fat, and saute until soft. If needed, add a bit of vegetable oil and/or water to prevent sticking. Transfer sauteed vegetables to the bean pot. Add the bay leaves and continue cooking at a low boil, uncovered, until the beans are soft and creamy. Stir, as needed, to prevent sticking. Add water as necessary.

After cooking, remove the bay leaves. Add cayenne pepper, to taste, if a more spicey favor is desired.

Allow to cool. Place in a refrigerator overnight to blend spices. Reheat and serve over rice.

Goes well with cornbread and any left over freezes well.

Preparation Time:
Preparation Time:
... all morning, including veggie chopping
Personal Notes:
Personal Notes:
Glynn is the husband of Johnette (Hollenshead) Oakes & the son-in-law of Virginia (Rogers) Hollenshead & the late John Hollenshead.




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