Riverside Red Beans And Rice Recipe
Ingredients
| Red beans | 1 pound | |
| Cold water | 6 Cup (16 tbs) | |
| Hot water | 6 Cup (16 tbs) | |
| Ham hocks | 1 pound, smoked | |
| Bay leaves | 2 | |
| Onion | 3 Cup (16 tbs), chopped | |
| Celery | 1 Cup (16 tbs), chopped | |
| 1/2 cup sliced green onion | ||
| Snipped parsley | 1 Cup (16 tbs) | |
| Tomato sauce | 1 8 Ounce | |
| 2 large cloves garlic, minced | ||
| Salt | 1 Tablespoon | |
| Worcestershire sauce | 1 Tablespoon | |
| Pepper | 1 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Dried basil | 1 Teaspoon, crushed | |
| Hot pepper sauce | 1 Teaspoon | |
| Dried thyme | 1/4 Teaspoon, crushed | |
| 1 to 2 pounds fully-cooked smoked sausage or kielbasa, cut into bite-size pieces | ||
| Hot cooked rice | ||
Directions
GETTING READY
1. Wash beans.
2. In a Dutch oven, pour 6 cups of cold water and put beans in it.
3. Boil the water and lower the flame and continue cooking for 2 more minutes.
4. Put the lid on and let the beans stay for an hour.
5. Beans can also be soaked overnight.
MAKING
6. Once done, strain and wash the beans.
7. Put 6 cups hot water, rinsed beans, ham hocks and bay leaves in the Dutch oven and boil for 2 hours on low flame.
8. Put onion, celery, green onion, parsley, tomato sauce, garlic, salt, Worcestershire sauce, pepper, sugar, basil, hot pepper sauce, and thyme and simmer for 1- 1 ½ more hour.
9. Mash the beans with a spatula (optional).
10. Take the ham hocks out and pull the meat and put it back in the Dutch oven.
11. Put sausage and cook for 15 minutes until cooked.
SERVING
12. Toss the beans over rice and serve.
1. Wash beans.
2. In a Dutch oven, pour 6 cups of cold water and put beans in it.
3. Boil the water and lower the flame and continue cooking for 2 more minutes.
4. Put the lid on and let the beans stay for an hour.
5. Beans can also be soaked overnight.
MAKING
6. Once done, strain and wash the beans.
7. Put 6 cups hot water, rinsed beans, ham hocks and bay leaves in the Dutch oven and boil for 2 hours on low flame.
8. Put onion, celery, green onion, parsley, tomato sauce, garlic, salt, Worcestershire sauce, pepper, sugar, basil, hot pepper sauce, and thyme and simmer for 1- 1 ½ more hour.
9. Mash the beans with a spatula (optional).
10. Take the ham hocks out and pull the meat and put it back in the Dutch oven.
11. Put sausage and cook for 15 minutes until cooked.
SERVING
12. Toss the beans over rice and serve.
Chef
