Show: The Best Of
Episode: Military Eats
Save Recipe Print
Total:
11 hr 30 min
Prep:
30 min
Cook:
11 hr
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

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 a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Red Beans and Rice

Recipe courtesy of Robert Irvine

Slow Cooker Red Beans and Rice

Recipe courtesy of Valerie Bertinelli

Black Beans and Rice

Recipe courtesy of Ingrid Hoffmann

Spicy Red Curry Chicken and Rice

Recipe courtesy of Robert Irvine

Red Beans and Rice

Red Beans and Rice

Recipe courtesy of Curtis Aikens

Red Beans and Rice

Recipe courtesy of Virginia Willis

Red Beans and Rice

Recipe courtesy of B. Smith

Browse Reviews By Keyword

          Latest Stories