Red Beans and Rice
Recipe: #7908
January 15, 2013
Categories: Beans, Onions Game/Sports Day, Sunday Dinner, Gluten-Free, No Eggs, Non-Dairy, more
"One of the better recipes for red beans and rice. I prefer the ham hocks, but you can use a a ham bone instead. The longer you cook it the better it is and the beans get more creamier"
Ingredients
Nutritional
- Serving Size: 1 (151.6 g)
- Calories 192.1
- Total Fat - 14.4 g
- Saturated Fat - 3.8 g
- Cholesterol - 28 mg
- Sodium - 626.5 mg
- Total Carbohydrate - 7 g
- Dietary Fiber - 1.6 g
- Sugars - 1.8 g
- Protein - 9.1 g
- Calcium - 50.8 mg
- Iron - 1.1 mg
- Vitamin C - 6.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a large stock pot, place ham hocks, water, garlic salt, hot sauce, Worcestershire sauce and beans. Heat on medium until it just starts to boil, then immediately reduce heat to low and continue to cook uncovered.
Step 2
In a separate skillet, heat oil on medium-high heat. Add celery and onions, saute for 1 minute stirring constantly. Add garlic and saute 1 more minute stirring constantly.
Step 3
Add ham and smoked sausages and cook until sausage is brown, stirring often. Drain and add contents of skillet to stock pot.
Step 4
Add bay leaves, salt, and pepper and cook uncovered until beans are soft and creamy, about 4 hours. If your heat is too high, you may need to add a little water towards the end.
Step 5
Before serving, remove ham hocks and remove the meat from the bone, adding the meat to the pot. Remove bay leaves and add parsley. Serve over cooked rice.
Tips
No special items needed.