Recipe courtesy of Campbell Proffitt
Red Beans and Rice
- Level: Intermediate
- Yield: 4 servings
- Total: 11 hr 30 min
- Prep: 30 min
- Cook: 11 hr
Ingredients
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
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.