Red beans and rice

Discussion in 'Side Items' started by irontide, May 24, 2008.

  1. irontide

    irontide Newbie

    This is a good recipe and has alot of flavor.

    Red beans and rice

    1 pound dried red beans
    1 1/2 pounds smoked sausage cut into chunks
    1 ham hock or ham bone
    1 cup chopped onion
    1 clove garlic minced
    1 teaspoon dried thyme
    1 teaspoon freshly ground pepper
    1/2 teaspoon sage
    1/8 teaspoon cayenne pepper
    salt to taste
    freshly cooked white rice

    Preparation:

    Soak beans overnight in cold water. Drain and put the beans in a large pot or Dutch oven. Add fresh water to cover, along with the sausage and ham, onion, garlic, thyme, pepper, sage, and cayenne. Bring to boil over medium high heat.

    Reduce heat to medium low, cover and simmer until beans are tender, adding more water if necessary to keep them from drying out. This will take 2 to 3 hours. Add salt to taste. Discard ham bones. Remove about 1/4 cup of beans from mixture and mash; return to Dutch oven and stir. Simmer 15 more minutes.
    Serve over hot rice.

    Serves 6.

    Crock pot:

    In crock pot, combine beans with sausage and ham, onion, garlic, thyme, pepper, sage, cayenne, and 1 1/2 quarts water. Cover and cook on high 2 hours. Turn heat to low and cook, covered, 10 to 12 hours. Discard ham bones. Remove about 1/4 cup of beans from mixture and mash;. Return to crock pot and stir. Simmer 15 more minutes. Season with salt and serve with rice.

    Serves 6.
     
  2. desertlites

    desertlites Master of the Pit OTBS Member

    sounds pretty much the way my cajun gal makes them-I can't get enough red beans and rics-thanks
     
  3. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Darn tootin', sounds very good. Thanks. I'll be written it down.
     
  4. white cloud

    white cloud Master of the Pit OTBS Member

    Ha Ha Ha Darn Tootin
     
  5. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    I've gotten more great recipes off this forum than in any cookbook that I've received. Thanks for this wonderful recipe!

    Roll Tide, my friend, Roll Tide!!
     

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