Red Beans & Rice

Submitted by Georgie Lee on April 7, 2013 - 6:28pm

Summary

Yield
Prep Time3 1/2 hours
CategoryMain Dish
CuisineCreole
TagsHigh Altitude Adjusted

Description

Ingredients

  • 1 lb red beans dried (not kidney beans)
  • 1 1/2 lbs Ham shank with meat (leftover ham butt)
  • 4 cups chicken stock, low sodium
  • 4 cloves garlic minced
  • 1 large onion (diced)
  • 1 cup celery diced 3 rib
  • 1 cup green pepper diced
  • 1 dash worcestershire sauce
  • 3 bay leaves
  • 1 1/2 tsp dried thyme leaves
  • 1 tsp smoked paprika
  • 4 Andouille sausage links
  • 1 cup rice

Instructions

Cover red beans with 3 inches of water in a pot and add 1 teaspoon baking soda.  Simmer 1 1/2 hours or until tender or soak over night.

Drain and rinse beans, set aside.

In large dutch over or stock pot add a little oil and saute celery, onions and green pepper lightly.  Add beans, water, garlic and ham bone or meat cut off ham bone in big chunks.  Simmer all for 2 hours.

Remove ham bone or pieces of meat and shred then add back to the pot .  Cut sausage into 1/2" slices and add to pot, Worcestershire and spices.  Add more water if too thick and cook another hour.  Salt to taste.

Cook rice separately and serve over rice.

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