Red Beans and Rice
3/4 cup red kidney beans, soaked overnight
1/4 pound smoked ham
1/4 pound Andouille sausage, cut into 1' cubes
1 yellow onion, diced
2 celery stalks, diced
1 green bell pepper, diced
1/4 cup flat-leaf parsley, chopped
1 bay leaf
1 teaspoon thyme leaves, chopped
3 garlic cloves, crushed
1 tablespoon Worcestershire sauce
hot pepper sauce, to taste
16 oz long-grain white rice
Drain the beans and combine them in a soup pot with enough fresh, cold
water to cover by 2 inches. Bring the water to a rolling boil over high-heat.
Reduce the heat to medium, and simmer the beans until they are tender
to the bite, about 1 1/2 hours; do not overcook. Add water as needed to
keep the beans covered during cooking.
Add the remaining ingredients, except rice, and water as needed to keep the beans barely covered. Simmer for another 45 minutes to 1 hour, or until the liquid has thickened.
Meanwhile, cook the rice and set aside, keeping warm. Adjust the seasonings of the beans and serve over the cooked rice.
Serving Size
6
Nutrition Facts
(per Serving):
234 calories
12 mg cholesterol
2 g fat
426 mg sodium
Back
to Vegetable index