Red Beans and Rice30 Reviews
- Prep: 10 min
- Cook: 3 hr 20 min
- Ready In: 11 hr 30 min
“This recipe was given to me by my sister. It's a hearty dish, and wonderful for the cold winter months. To make a little meatier, I cut up a small ham steak in cubes and add the cubed ham the last 20 minutes. Serve over cooked rice. ” - by CLFGRL
Original recipe yields 8 servings
- Pick over the dried beans, and soak them in water overnight.
- The next day, drain off the soaking water, and place the beans in a large pot or slow cooker. Cover with water, and stir in the dried garlic and onion, salt, bay leaf, sugar, cayenne pepper, celery seed, cumin, and crushed red pepper flakes. Push the ham hock down into the beans. Bring to a boil, reduce the heat, and simmer over low heat for 3 to 4 hours.
- Stir in the smoked sausage, simmer for 20 more minutes, and serve.
Amount Per Serving (8 total)
- 345 cal
- 23.6 g
- 12.2 g
Based on a 2,000 calorie diet
Reviews (30)Rate This Recipe
"awesome seasoning...was in a hurry, boiled, heavy simmer, the beans and seasononings / not w/ the sausage, for 40 minutes...., added to slow cooker w/ browned sausage (andouille) for 6 hours....WOWO!..." See more"
"This was SO GOOD!!! The flavor combo with all the spices was perfect!! I didn't have enough dried garlic so I used fresh, and thats the only change!!! My ham hock had a ton of meat so I cut back on..." See more the sausage some. For newbies, and it's not stated in the recipe, you have to pull your ham hock out near the end and cut off the meat, discard the bones and put the chopped meat back in with the beans. Great recipe!!!!"
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