Red Beans and Rice

“My mother made this for a birthday celebration several years ago. It's now become one of our family favorites. It really sticks to the ribs! We serve with homemade French Bread and the infamous California Salad...YUMMMM Please note: prep time does not include the soaking of the beans. *Edited to update: I use bulk sausage for this recipe. If you do purchase links, remove the casings and place the links in whole.”
READY IN:
3hrs 30mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Soak beans as directed on package. Drain the beans and place in large stock pot. Cover with the 2 quarts water. Add ham bone and sausages, onions, green pepper and seasonings.
  2. Cover, lower heat and simmer several hours.
  3. Mash some of the cooked beans against the side of the pot to produce a thick creamy sauce.
  4. Cook 2 more hours over low heat stirring occasionally.
  5. Season with Red Pepper Sauce to taste.
  6. Serve over cooked rice.
  7. The bean mixture can be frozen either in single servings or family style for future use. I have frozen individual servings with rice and this works great. Adjust the heat levels with additional peppers or pepper sauce according to your tastes.

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