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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 8 |
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My version, makes a great gravy to serve over hot cooked rice. Cooking time includes 1 hour to soak the beans. Ingredients:
1 lb dry red beans or 1 lb dried red kidney beans |
6 cups cold water |
6 cups hot water |
1 lb ham bone or 1 lb smoked ham hock |
1 large onion, chopped |
2 garlic cloves, minced |
1 bay leaf |
1/2 teaspoon ground red pepper |
1 lb smoked sausage, cut in bite size pieces |
Directions:
1. Rinse beans. In a dutch oven cover beans with 6 cups of cold water. Bring to a boil, reduce heat and simmer for 2 minutes. Remove from heat, let stand for 1 hour. Drain and rinse.
2. In same pan, combine rinsed beans, 6 cups of hot water, ham or hocks, onion, garlic, bay leaf, and ground red pepper. Bring to boil, then reduce heat and cover and simmer for about 2-1/2 hours, or until beans are tender. Add more water if necessary. Stir occasionally.
3. Remove meat and cut from bone, then add to the beans.
4. Add sausage and boil gently, uncovered for 15 to 20 minutes more, or until a thick gravy forms, stirring occasionally.
5. Serve over hot rice.
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