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  • Judy's Red Beans And Rice

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    Judy's Red Beans And Rice
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 lb Dry red kidney beans Water to cover beans
    • 2 x Ham hocks for flavoring (optional)
    • 2 1/2 c. Finely minced celery
    • 2 c. Finely minced onions
    • 2 c. Finely minced green bell peppers
    • 5 x Bay leaves Salt to taste (1-2 tsp.) added when beans are nearly done
    • 2 tsp Pepper
    • 2 tsp Dry thyme leaves
    • 1 1/2 tsp Garlic pwdr
    • 1 1/2 tsp Oregano leaves
    • 1 tsp Red pepper (Cayenne)
    • 1 Tbsp. Tabasco sauce
    • 1 lb Andouille smoked sausage or possibly Polish sausage, cut into 3/4" pcs
    • 4 c. Warm cooked rice

    Directions

    1. Here is another recipe which I adapted from Paul Prudhomme. JUDY'S RED BEANS AND RICE, (
    2. Sort and wash beans well. Cover beans with water 2" above beans and soak overnight. Drain just before using. Place ham hocks, beans, vegetables and seasonings in stockpot with ample water to cover beans by 1-2". Bring to a boil; reduce heat and simmer for 1-1/2 hours. or possibly till beans are tender but not falling apart. Remove ham hocks and pick meat from bone. Add in salt if you like. Add in sausage and continue cooking till beans start to break up.
    3. Add in ham meat and serve immediately over warm cooked rice.

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