Red Beans and Rice

Total Time:
11 hr 30 min
30 min
11 hr

4 servings

  • 3 pounds red beans
  • 2 quarts water, plus 2 cups
  • 6 beef bouillon cubes
  • 5 medium onions, chopped
  • 1 large bell pepper, chopped
  • 2 cloves garlic, chopped
  • 3 cups chopped celery, including leaves
  • 3 ham hocks tied in cheesecloth
  • 4 ounces tomato sauce
  • 6 tablespoons Worcestershire sauce
  • 2 tablespoons plus 6 dashes hot sauce
  • 1 tablespoon horseradish
  • 1 handful fresh parsley, chopped
  • 1 tablespoon cumin
  • 1 1/2 teaspoons thyme
  • 2 teaspoons cayenne pepper
  • 2 pinches dried sage
  • Salt
  • 3 pounds smoked sausage, sliced
  • 4 to 6 cups cooked white or brown rice
  • Wash beans and put in 2 quarts of water in heavy stockpot. In a separate container, dissolve bouillon cubes in 2 cups of hot water and then add to beans. Place over low heat and cook for about 3 hours.

  • In a saute pan, combine onions, bell pepper, garlic, and celery. Saute until tender and add to the beans. Add the ham hocks, and tomato sauce.

  • If the beans have soaked up the water, add more to barely cover the beans. Add Worcestershire, hot sauce, horseradish, and parsley. Simmer over medium to high heat for 4 to 5 hours, adding water if necessary during cooking.

  • When beans are tender, add cumin, thyme, cayenne pepper, sage, salt, and 1 cup water. Allow to simmer for another 2 to 3 hours. 30 minutes prior to serving, add sausage.

  • Serve beans over rice.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results

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