Red Beans and Rice
When we were stationed in New Orleans this was a very popular dish with the locals.
Servings: 8 people
Calories: 630kcal
Ingredients
- 1 lb dried red beans or dried red kidney beans
- 1 lb meaty ham bone or 1 pound meaty smoked pork hocks
- 1 cup large onion chopped
- 2 bay leaves
- 1/2 tsp ground red pepper
- 12 oz smoked sausage chopped 2 1/2 cups
- 4 cups cooked rice
Instructions
- rinse beans. In a large pot combine beans and 6 cups water. Bring to a boil. reduce heat.
- Simmer 2 minutes. Remove from heat. Cover and let stand for 1 hour.
- Drain and rinse beans.
- Return beans to pot. Add ham bone or pork hocks, onion, garlic, bat leaves, red pepper and 6 cups of fresh water. Bring to a boil. Then reduce heat and cover. Simmer 2 1/2 hours or until beans are tender. Stirring occasionally. Add additional water during cooking if necessary.
- Remove from heat. When cool enough to handle cut meat off bone, coarsely chop meat. Discard bone. Return chopped meat to pot.
- Stir in sausage return to boiling; reduce heat Simmer uncovered for 20 to 30 minutes or until thick gravy forms. Stirring occasionally.
- Remove bay leaves. Serve over cooked rice and season to taste. Garnish with cut green onion if desired.
Nutrition
Serving: 1bowl | Calories: 630kcal | Carbohydrates: 79.1g | Protein: 24g | Trans Fat: 24.2g | Cholesterol: 33mg | Sodium: 604mg