Red Beans And Rice
Serves: 6
Felicia King
1 January 1970
Based on User reviews:
55
Spice
45
Sweetness
56
Sourness
39
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1360 g
Red Bean5 medium
Onion (chopped)1 large
Bell Pepper (chopped)2 cloves
Garlic (chopped)110 g
Tomato Sauce6 tbsps
Worcestershire Sauce2 tbsps
Hot Sauce (plus 6 dashes)1 tbsp
Horseradish1 tbsp
Cumin1.5 tsps
Thyme2 tsps
Cayenne Pepper2 pinches
Dried Sage1
Salt1360 g
Smoked Sausage (sliced)6 cups
Brown Rice (cooked white or)Directions:
1
Wash beans and put in 2 quarts of water in heavy stockpot
2
In a separate container, dissolve bouillon cubes in 2 cups of hot water and then add to beans
3
Place over low heat and cook for about 3 hours
4
In a saute pan, combine onions, bell pepper, garlic, and celery
5
Saute until tender and add to the beans
6
Add the ham hocks, and tomato sauce
7
If the beans have soaked up the water, add more to barely cover the beans
8
Add Worcestershire, hot sauce, horseradish, and parsley
9
Simmer over medium to high heat for 4 to 5 hours, adding water if necessary during cooking
10
When beans are tender, add cumin, thyme, cayenne pepper, sage, salt, and 1 cup water
11
Allow to simmer for another 2 to 3 hours
12
30 minutes prior to serving, add sausage
13
Serve beans over rice
14
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant
15
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results;