Red Beans and Rice
"This recipe was given to me by my sister. It's a hearty dish, and wonderful for the cold winter months. To make a little meatier, I cut up a small ham steak in cubes and add the cubed ham the last 20 minutes. Serve over cooked rice."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 bay leaf
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon ground cumin
- 1 teaspoon white sugar
- 2 teaspoons salt
- 1/4 teaspoon ground cayenne pepper
- 1 tablespoon dried minced onion
- 1 teaspoon celery seed
- 2 cups dried red beans
- 1/2 teaspoon dried minced garlic
- 1 ham hock
- 1 pound smoked sausage sliced
- Carbohydrate 35.0482828881062 g
- Cholesterol 34.5864182125 mg
- Fat 16.6491635388045 g
- Fiber 14.1329353455124 g
- Protein 20.2131044284235 g
- Saturated Fat 5.36775611741237 g
- Serving Size 1 1 serving (115g)
- Sodium 483.636789560147 mg
- Sugar 20.9153475425938 g
- Trans Fat 2.44630150982601 g
- Calories 367 calories
Directions Pick over the dried beans, and soak them in water overnight. The next day, drain off the soaking water, and place the beans in a large pot or slow cooker. Cover with water, and stir in the dried garlic and onion, salt, bay leaf, sugar, cayenne pepper, celery seed, cumin, and crushed red pepper flakes. Push the ham hock down into the beans. Bring to a boil, reduce the heat, and simmer over low heat for 3 to 4 hours. Stir in the smoked sausage, simmer for 20 more minutes, and serve.
