Savory Red Beans & Rice Recipe
I never really use to like beans, but Red Beans & Rice is one of my all time favorites! Here's my recipe for savory, meaty Red Beans & Rice. It can be a meal on it's own or an addition to a nice southern soul food meal like smothered pork chops or chicken...make sure that you have your cornbread muffins on the side.
Ingredients
- Cooking Time: 2.5-4 hours Serving Size: 4-12 people
- Ingredients:
- 2 smoked ham hocks *
- 1 16 oz pckg diced Eckrich Smoked Sausage *
- 1 lb dried red kidney beans (rinsed and sorted)
- 1 large white onion chopped medium
- 1 green bell pepper chopped medium
- 5 cloves of garlic minced
- 4 celery stocks chopped medium
- 1 chicken flavor boullion cube
- 1 tblsp coarsed black pepper
- 1 tblsp basil
- 1 teaspoon thyme
- 1 teaspoon ground all-spice
- 1 teaspoon cayenne pepper (or to your liking for extra heat)
- 2 bay leaves
- 1 teaspoon cumin
- 4 cups cooked rice
- 8 cups water
- ham hocks and smoked sausage can be substituted for smoked turkey wings and smoked turkey sausage.
- No added salt is needed because of the smoked meat and boullion cube.
Directions
- In a large pot (for soups and beans) place all ingredients accept cooked rice in pot. Let water come to a boil and stir ingredients so that everything is mixed up. Next, turn to medium-low heat for 2 1/2 to 4 hours or until beans begin to develop a sauce and become tender. Remove pot from heat and remove bay leaves.
- Serve over rice with cornbread muffins.
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