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8 servings Prep Time: 1 hour and 15 minutes Cook Time: 1 1/2 to 2 hours Serving Suggestions: Serve Red Beans and Rice with Creole Cornbread. Note: If mixture is too thick, gradually stir in water to reach desired consistency. If mixture is too thin, mash 1 cup (or more) cooked beans and return to pot. Nutrition Facts: 426 calories 15g total fat 41mg cholesterol; 1037mg sodium; 46g carbohydrate; 14g fiber; 24g protein |
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recipe categories / sides and vegetables / rice  Red Beans and Rice Courtesy of H-E-B Cooking Connections Ingredients: 1 pound dry red kidney beans water 1 16 ounce package H-E-B smoked beef sausage 1 medium onion, chopped 4 cloves garlic, sliced 2 bay leaves 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon dried thyme leaves 1/2 teaspoon cayenne pepper 1 large smoked pork hock 1 teaspoon Lousiana pepper sauce 1/2 cup uncooked long-grain white rice Directions: 1. Combine beans with 8 cups water in a 6-quart pot. Boil 2 minutes; remove from heat, cover and let stand 1 hour. Drain beans and discard water. Pour 6 cups fresh water over beans; return to stovetop and bring to a boil over high heat. 2. Meanwhile, dice sausage into bite-sized pieces. Chop onion. Slice garlic. 3. Add sausage, onion, garlic and remaining recipe ingredients, except for rice, into pot with beans. Stir. Return to boiling; reduce heat to low, cover and simmer 1 to 1 1/2 hours or until beans are tender. 4. Stir in rice; add 1/2 to 1 cup water, if necessary, to ensure rice is submerged in liquid. Bring to a boil; cook 10 to 15 minutes longer until rice is tender. Remove from heat and let stand 20 to 30 minutes if time permits. Remove bay leaves and ham hock before serving. Trim lean meat from hock and return to beans, if desired. Serve hot. |
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