Cajun Red Beans and Rice

Submitted by: Marcia

Attributed  to:  Mary/Gram

Category: Main Entree or a side 

Description: Consider what type of rice you are using and plan accordingly for cooking time. The serving size is based on using as an entree, and serves more as a side.

Prep time: 20 minutes

Total time: 4 hours

Servings: 4-6

Difficulty rating: 2

Ingredients

1 Package  (22 ounces) dried small red kidney beans

6 Cups water

2 Ham hocks (I use a slice of cooked ham)

1 Pound smoked sausage, sliced. (I use half hot, and half regular)

3 Cloves garlic, minced

1 Cup onions, chopped

1 Cup green peppers, chopped

2 Cups celery, chopped

1 Bay leaf  

1 Teaspoon Worcestershire sauce

1/4 Teaspoon red pepper sauce (Tabasco or equivalent)

1 1/2 Teaspoons salt

3 Tablespoons chopped parsley

Pepper to taste

2 cups rice, cooked according to directions or a boxed cajun rice cooked. 

Special tools/utensils needed:

Directions:

1. Rinse and drain beans. Place in a large pot and cover with water. Add ham hocks and bring to a boil, then reduce heat; cover and simmer for 1 hour.

2. Add sausage, cover, and cook an additional hour, stirring occasionally. 

3. Add garlic, onions, green peppers, celery and bay leaf. Cook an additional 1 ½ hours, covered, over very low heat, until the beans are very soft. Make sure beans are not sticking.

4. When the beans are soft, remove about 1 cup and mash thoroughly, then return to the pot. Remove ham hocks from pot; cut away any meat and add to pot. Add Worcestershire sauce, red pepper sauce, salt, parsley and pepper and simmer for 5 minutes. 

5. Serve over rice (creole rice is best).