Kix Brooks' Red Beans & Rice
Source of Recipe
Nashville kat
List of Ingredients
2 pounds dried red kidney beans (soak overnight)
1/2 pound salt pork
4 fist-sized ham hocks
1 10" length pepperoni, sliced & quartered in 3/4" chunks
hot Italian sausage links
1 10" length kielbasa
1 10" length smoked beef sausage
3-4 3" onions, diced (2 cups or more)
4 stalks celery, sliced diagonally
1 1/2-2 cups red bell peppers, diced
1 1/2-2 cups green bell peppers, diced
2 28-ounce cans whole peeled tomatoes (use juice from one can only)
1 bunch green onions, chopped
1 29-ounce can tomato sauce
4-6 cloves garlic (if you use powder, cover the whole top with a layer)
3 tablespoons Tabasco
1/2 teaspoon thyme
3 tablespoons Worcestershire sauce
1 teaspoon crushed red pepper
3 tablespoons cumin
1/2 tablespoon oregano
1 teaspoon pepper
1 tablespoon salt
1-1 1/2 quarts of water
Recipe
Rinse beans thoroughly, cover with water and soak overnight. Drain. Brown the Italian sausage links after removing the casings. In a large stock pot, combine beans, meats, and the remaining ingredients. Make sure beans and meat are covered with liquid. Bring to a boil and reduce heat to low. Cook 3-4 hours or until beans are tender. Adjust seasonings to taste. Remove ham bones and serve over rice.
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