Hearty Red Beans and Rice
I take this dish to many potlucks and never fail to bring home an empty pot. I learned about the mouthwatering combination of meats, beans and seasonings while working for the Navy in New Orleans. If you want to get a head start, cover the beans with the water and let them soak overnight. Drain them the next day and continue with step 2 as directed. —Kathy Jacques, Summerfield, Florida
Ingredients
- 1 pound dried kidney beans
- 2 teaspoons garlic salt
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon hot pepper sauce
- 1 quart water
- 1/2 pound fully cooked ham, diced
- 1/2 pound fully cooked smoked sausage, diced
- 1 cup chopped onion
- 1/2 cup chopped celery
- 3 garlic cloves, minced
- 1 can (8 ounces) tomato sauce
- 2 bay leaves
- 1/4 cup minced fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Hot cooked rice
Directions
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1Place beans in a Dutch oven; add enough water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until softened.
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2Drain beans, discarding liquid. Add the garlic salt, Worcestershire sauce, hot pepper sauce and water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.
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3Meanwhile, in a large skillet, saute ham and sausage until lightly browned. Remove with a slotted spoon to bean mixture. Saute onion and celery in drippings until tender. Add garlic; cook 1 minute longer. Add to bean mixture. Stir in tomato sauce and bay leaves. Cover and simmer for 30 minutes or until beans are tender.
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4Discard bay leaves. Remove 2 cups beans from the mixture; mash and return to the pot. Stir in the parsley, salt and pepper. Serve over rice.
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