Main Course

Red Beans and Rice

Name: Red Beans and Rice
Yield: 4
Ingredients: 3 Ham Hocks; 15 cups of water; 2 Tbsp Garlic Salt; 10 to 20 drops of Tabasco (depending on taste); 2 Tbsp Worcestershire sauce; 32 ounces of red beans (washed and picked – typically I let them sit over night covered in water); 1 cup celery chopped; 1 cup chopped onions; 2 to 4 cloves of garlic minced (to taste – I use 4); 1 red pepper diced (can use yellow or orange as well) Add ½ poblano pepper for a little zest; 2 pounds of sausage (1 pound hot or andouille, 1 pound regular smoked sausage ); 2 bay leaves; Salt and pepper to taste; ¼ cup of chopped parsley; Hot fluffy rice

Serves 4

5/5(0 reviews)

Red Beans and Rice

Category: Main CourseServes: 40

Red Beans and Rice

Ingredients

3 Ham Hocks
15 cups of water
2 Tbsp Garlic Salt
10 to 20 drops of Tabasco (depending on taste)
2 Tbsp Worcestershire sauce
32 ounces of red beans (washed and picked – typically I let them sit over night covered in water)
1 cup celery chopped
1 cup chopped onions
2 to 4 cloves of garlic minced (to taste – I use 4)
1 red pepper diced (can use yellow or orange as well) Add ½ poblano pepper for a little zest
2 pounds of sausage (1 pound hot or andouille, 1 pound regular smoked sausage )
2 bay leaves
Salt and pepper to taste
¼ cup of chopped parsley
Hot fluffy rice

Instructions

In a large stock pot, place the ham hocks, water, garlic salt, Tabasco, Worcestershire, and beans. Bring to boil, reduce heat, and cook uncovered over low flame. Sauté celery, onions, bell peppers and garlic in oil add sausage as well and cook until vegetables are transparent. Add to beans. Add bay leaves, salt and pepper and continue to cook over low flame until beans are soft and creamy – this will take several hours. Water may be added as need. Remove bay leaves and ham hocks. Add parsley before serving. For additional thickness cook longer. Serve over hot fluffy rice.

Cooking Tips

• Read through all instructions before starting
• Prep all ingredients before cooking
• Adjust seasonings to taste
• Let rest for best results

Storage

• Store leftovers in refrigerator
• Best consumed within 2-3 days
• Can be frozen for up to 3 months
• Reheat gently before serving

Talk to MoM about this Recipe

Ask about ingredients, servings, substitutions, and more

Quick questions:

Adjust servings

Ingredient swap

Make it kid-friendlier

Combine with another recipe

Prep shortcuts

Make ahead tips