Zan's Red Beans-n-Rice
A staple dish that is hearty enough to serve as the main course or as a delicious side dish. This recipe is my short cut recipe that uses canned red kidney beans when I'm short on time. Otherwise I use the same recipe for dried beans and use chicken stock for the liquid.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- salt & pepper to taste
- 1 stick butter
- long grain rice
- liquid smoke
- 1/4 cup fresh garlic chopped
- 2 cans red kidney beans
- 1 pound boneless smoked ham hocks (optional) fat removed
- 1 pound sliced smoked sausage or andouille sausage
- 1 onion (red or white) chopped
- 1 bunch green onions chopped
- 1 package seasoning blend (trinity mix)
- dry thyme
- slap yo mamma to taste
- Carbohydrate 19.4689146297507 g
- Cholesterol 40.4916666666667 mg
- Fat 16.0571009259037 g
- Fiber 6.65563871786396 g
- Protein 6.65588096308106 g
- Saturated Fat 9.85877716851369 g
- Serving Size 1 1 Serving (303g)
- Sodium 482.743687037548 mg
- Sugar 12.8132759118867 g
- Trans Fat 0.886965062965112 g
- Calories 244 calories
Prep: Remove sausage casing and slice into pieces. In cast iron pot, add sliced smoke sausage, hammocks (optional), butter, chopped onion, green onion, garlic and seasoning mix blend. Sprinkle dried thyme to the mix. Sauté' all ingredients until tender (About 5 minutes). Add red beans to the pot including the juice. Add a dash of liquid smoke to the pot. Add salt/pepper/slap yo mamma to taste. Stir. Cover and simmer for 20-30 minutes. (Check for salt/seasoning level after 15 minuites & you can adjust seasoning if needed). If you like creamier beans, mash the beans with the spoon as you stir. While beans are simmering I cook about 2-3 cups of rice in the rice cooker. Serve beans over rice.
