1 lb dry red kidney beans or dry red beans (about 2 1/2 cups)
2 tablespoons butter
1 medium onion, chopped
1 to 2 cloves garlic, minced
1 tablespoon all-purpose flour
1 lb cooked smoked sausage, andouille or kielbasa sausage, halved lengthwise and cut into 1/2in slic
1 meaty smoked ham shank or pork hock
1 teaspoon ground black pepper
1/2 teaspoon salt
5 cups hot cooked white or brown rice
Instructions
rinse beans. in a 4-6qt dutch oven, combine beans
and 8 cups water. cover and let soak in a cool
place for 8 hours or overnight (or bring to
boiling; reduce heat. simmer for 2 minutes remove
from heat. cover and let stand for 1 hour) drain
and rinse beans
in the same dutch oven, melt butter over medium
heat. add onion and garlic. cook and stir well
until onion is tender but not brown. sprinkle
flour over onion mixture; stir to combine.
carefully stir in drained beans, sausage, ham
shank, black pepper, and 6 cups fresh water. bring
to boiling;; reduce heat. simmer uncovered, for 1
1/2 to 2 hours or until beans are tender. stirring
occasionally
remove ham shank. when cool enough to handle, cut
meat off bone; coarsely chop meat. discard bone.
return chopped meat to dutch oven. return to
boiling; reduce heat. simmer, uncovered, about 20
mins more or until heated through and a thick
gravy forms, stirring occasionally. season with
salt. serve the bean mixture over hot cooked rice.
Originally Submitted
6/5/2010
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