Red Beans and Rice

READY IN: 4hrs 15mins
Recipe by Imagenie

My version, makes a great gravy to serve over hot cooked rice. Cooking time includes 1 hour to soak the beans.

Top Review by susie cooks

This is so good!!!! I used one ham hock and wish I added another one or two. Maybe add more hocks and not add the sausage. I did have to add some more water while cooking. Definitely taste for seasonings while cooking. I liked this better the next day. The gravy is delicious! Served this over rice. I will definitely make this again. Made for PAC Spring 2010.

Ingredients Nutrition

Directions

  1. Rinse beans. In a dutch oven cover beans with 6 cups of cold water. Bring to a boil, reduce heat and simmer for 2 minutes. Remove from heat, let stand for 1 hour. Drain and rinse.
  2. In same pan, combine rinsed beans, 6 cups of hot water, ham or hocks, onion, garlic, bay leaf, and ground red pepper. Bring to boil, then reduce heat and cover and simmer for about 2-1/2 hours, or until beans are tender. Add more water if necessary. Stir occasionally.
  3. Remove meat and cut from bone, then add to the beans.
  4. Add sausage and boil gently, uncovered for 15 to 20 minutes more, or until a thick gravy forms, stirring occasionally.
  5. Serve over hot rice.

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