Red Beans and Rice with Sausage
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 lb dried small red beans1 smoked ham hockVegetable oil, if needed1 onion, diced2 cloves garlic, minced6 cups low sodium chicken broth2 tsp dried thyme1 tsp dried oregano1 bay leaf, broken in half1/2 lbs smoked sausage6 cups cooked white rice1 bunch scallions, white and tender green parts
1. Sort beans by spilling them onto a baking sheet and removing any debris and broken beans. Transfer beans to a colander and rinse under cold running water. Set aside.
2. Heat a large pot or Dutch oven over medium heat. Add ham hock and cook to render fat, about 10 minutes. Remove ham hock and set aside. Add enough vegetable oil to fat to make about 3 tablespoon of fat in total.
3. Add onion to fat and cook, stirring frequently, until golden and tender, about 10 minutes. Add garlic and cook for 1 or 2 minutes longer, to release fragrance.
4. Add rinsed beans and chicken broth to the pot. Add ham hock. Bring to a rolling boil, then decrease heat to keep beans at a simmer. Add thyme, oregano, and bay leaf. Cover pot, leaving the lid slightly ajar, and cook, stirring occasionally, until beans are completely tender, about 2 hours. Remove pieces of bay leaf.
5. Scoop about half of the beans out of the pot and drain in a colander set over a bowl to catch the broth. Mash the drained beans coarsely with potato masher or wooden spoon, then return the beans and any broth from them to the pot. You should end up with a thick, gravy-like base studded with tender whole beans. If the mixture seems too thin or wet to suit, continue cooking the beans, uncovered, stirring occasionally, until its consistency pleases you. Season to taste with salt. Keep warm.
6. To serve, heat a large skillet over medium high heat. Cut smoked sausage into 6 pieces; then split each piece in half lengthwise. Lay sausage, cut side down, in the skillet. Cook for 3 minutes. Turn and continue cooking for 3 more minutes. Remove from skillet.
7. Place a cup of hot cooked rice on each plate or bowl. Ladle about one cup of bean mixture over rice. Garnish each serving with 2 pieces of sausage. Serve with scallions on the side.
Good with warm bread and butter. Top beans with hot sauce, if desired.
Serving Size: 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user SUSANMV1.
2. Heat a large pot or Dutch oven over medium heat. Add ham hock and cook to render fat, about 10 minutes. Remove ham hock and set aside. Add enough vegetable oil to fat to make about 3 tablespoon of fat in total.
3. Add onion to fat and cook, stirring frequently, until golden and tender, about 10 minutes. Add garlic and cook for 1 or 2 minutes longer, to release fragrance.
4. Add rinsed beans and chicken broth to the pot. Add ham hock. Bring to a rolling boil, then decrease heat to keep beans at a simmer. Add thyme, oregano, and bay leaf. Cover pot, leaving the lid slightly ajar, and cook, stirring occasionally, until beans are completely tender, about 2 hours. Remove pieces of bay leaf.
5. Scoop about half of the beans out of the pot and drain in a colander set over a bowl to catch the broth. Mash the drained beans coarsely with potato masher or wooden spoon, then return the beans and any broth from them to the pot. You should end up with a thick, gravy-like base studded with tender whole beans. If the mixture seems too thin or wet to suit, continue cooking the beans, uncovered, stirring occasionally, until its consistency pleases you. Season to taste with salt. Keep warm.
6. To serve, heat a large skillet over medium high heat. Cut smoked sausage into 6 pieces; then split each piece in half lengthwise. Lay sausage, cut side down, in the skillet. Cook for 3 minutes. Turn and continue cooking for 3 more minutes. Remove from skillet.
7. Place a cup of hot cooked rice on each plate or bowl. Ladle about one cup of bean mixture over rice. Garnish each serving with 2 pieces of sausage. Serve with scallions on the side.
Good with warm bread and butter. Top beans with hot sauce, if desired.
Serving Size: 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user SUSANMV1.
Nutritional Info Amount Per Serving
- Calories: 632.4
- Total Fat: 10.3 g
- Cholesterol: 43.3 mg
- Sodium: 774.1 mg
- Total Carbs: 128.8 g
- Dietary Fiber: 34.7 g
- Protein: 33.2 g
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