Red Beans & Rice
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| 1 | 16 oz bag of small red beans |
| 1/2 cup | chopped onion |
| 2 | cloves garlic |
| 1/4 tsp | red (cayenne pepper) |
| 1/8 tsp | salt |
| 2 | bay leaves |
| 1 | ham hock |
| 1 lb | beef sausage |
| 2 cups | hot cooked rice |
| Tabasco sauce
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| Soak beans for at least 6 hours, or
overnight, if possible. Rinse beans (You and your friends will be glad you did). Chop a
white or brown onion. Mince garlic cloves. Add more garlic if you like it. Pour beans,
onions, garlic, pepper, salt, bay leaves, and ham hock into a stock pot. Cook on high
until boiling, then continue on low heat. Dash in as much Tabasco Sauce as you like, if
you like. When beans are tender, pull out ham hock, and cut the meat away from the fat and
bones. Return the meat only to the pot. Cut up the sausage into bite-size pieces and throw
in the pot. Keep cooking on low until sausage is cooked and beans have absorbed the water.
Stir frequently to keep the beans from sticking to the bottom of the pot. When finished,
throw away bay leaves, and serve over rice, which you should have already cooked
separately. Add more Tabasco, if desired. Contributed by Lester the Nightfly | back to recipes | back home | |
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