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    RED BEANS AND RICE


    Source of Recipe


    GRITLIT.COM


    Recipe Introduction


    SERVE THIS WITH MUSTARD GREENS AND CORNBREAD.


    List of Ingredients


    • 1 POUND DRY RED BEANS
    • WATER TO COVER
    • 2 HAM HOCKS
    • 2 1/2 CUPS FINELY CHOPPED CELERY
    • 2 CUPS FINELY CHOPPED ONIONS
    • 2 CUPS FINELY CHOPPED GREEN BELL PEPPERS
    • 5 BAY LEAVES
    • SALT TO TASTE TO BE ADDED WHEN BEANS ARE ALMOST DONE
    • 2 TSP BLACK PEPPER
    • 2 TSPS. DRIED THYME LEAVES
    • 1 1/2 TSP. GARLIC POWDER
    • 1 1/2 TSPS. OREGANO
    • 1 TSP GROUND RED CAYENNE PEPPER
    • 1 TSP GROUND RUBBED SAGE
    • 1 TABLESPOON TABASCO SAUCE
    • 1 POUND ANDOUILLE SAUSAGE, CUT INTO 3/4" PIECES
    • 4 CUPS HOT COOKED RICE


    Instructions


    1. SORT AND WASH BEANS WELL.
    2. COVER BEANS WITH WATER AND SOAK OVERNIGHT
    3. DRAIN AND RINSE BEANS
    4. PUT ALL INGREDIENTS EXCEPT FOR RICE AND SAUSAGE IN A STOCKPOT AND COVER WITH WATER. MAKE SURE BEANS ARE COVERED WITH 1-2 INCHES OF WATER.
    5. BRING TO A BOIL, REDUCE HEAT AND SIMMER FOR 1 1/2 HOURS, OR UNTIL BEANS ARE TENDER,BUT NOT FALLING APART
    6. REMOVE HAM HOCKS AND DEBONE; SET MEAT ASIDE.
    7. ADD SALT TO THE BEANS ALONG WITH THE SAUSAGE AND CONTINUE COOKING UNTIL BEANS START TO BREAK UP.
    8. ADD THE HAM AND SERVE IMMEDIATELY OVER HOT RICE.
 

 

 

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