Time 1h Yield 4 to 6 servings Number Of Ingredients 11 Steps:
Add the olive oil and sausage to a Dutch oven over medium heat. Cook, stirring, until the sausage releases some fat and begins to curl a bit on the edges, 3 to 5 minutes. Add the bell pepper, celery, onion, a pinch of salt and plenty of hefty grinds of black pepper (more than usual!). Cook, stirring, until the veggies are tender and the celery and onion are translucent and beginning to brown, 3 to 5 minutes. Stir in the beans and their liquid, garlic and ham hock. Add 1 cup water and bring to a boil. Lower to a simmer, then cover and cook until the beans are very tender, about 30 minutes. Serve over white rice with a shake of hot sauce.
Time 10h30m Yield 16 Number Of Ingredients 17 Steps:
Place red beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse. Combine beans, ham hock, and salt in a stockpot; pour in enough water to cover. Bring bean mixture to a boil, reduce heat, and simmer until beans are softened, 30 to 40 minutes. Stir onion, green bell pepper, parsley, tomato sauce, green onions, Worcestershire sauce, garlic, black pepper, oregano, thyme, cayenne pepper, and hot sauce into bean mixture. Cover stockpot and cook until vegetables are tender, about 1 hour. Mix sausage into bean mixture and cook for another 45 minutes. Remove ham hock before serving.
Time 10h30m Yield 16 Number Of Ingredients 17 Steps:
Place red beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse. Combine beans, ham hock, and salt in a stockpot; pour in enough water to cover. Bring bean mixture to a boil, reduce heat, and simmer until beans are softened, 30 to 40 minutes. Stir onion, green bell pepper, parsley, tomato sauce, green onions, Worcestershire sauce, garlic, black pepper, oregano, thyme, cayenne pepper, and hot sauce into bean mixture. Cover stockpot and cook until vegetables are tender, about 1 hour. Mix sausage into bean mixture and cook for another 45 minutes. Remove ham hock before serving.
Time 10h30m Yield 16 Number Of Ingredients 17 Steps:
Place red beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse. Combine beans, ham hock, and salt in a stockpot; pour in enough water to cover. Bring bean mixture to a boil, reduce heat, and simmer until beans are softened, 30 to 40 minutes. Stir onion, green bell pepper, parsley, tomato sauce, green onions, Worcestershire sauce, garlic, black pepper, oregano, thyme, cayenne pepper, and hot sauce into bean mixture. Cover stockpot and cook until vegetables are tender, about 1 hour. Mix sausage into bean mixture and cook for another 45 minutes. Remove ham hock before serving.
Time 8h15m Yield 10 servings. Number Of Ingredients 10 Steps:
Place beans in a large bowl; add cool water to cover. Soak overnight., Drain beans, discarding water; rinse with cool water. Place beans in a greased 6-qt. slow cooker. Stir in ham, sausage, vegetables, pepper sauce, garlic and salt. Add water to cover by 1 in., Cook, covered, on low, until beans are tender, 8-9 hours. Serve with rice.
Time 10h30m Yield 16 Number Of Ingredients 17 Steps:
Place red beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse. Combine beans, ham hock, and salt in a stockpot; pour in enough water to cover. Bring bean mixture to a boil, reduce heat, and simmer until beans are softened, 30 to 40 minutes. Stir onion, green bell pepper, parsley, tomato sauce, green onions, Worcestershire sauce, garlic, black pepper, oregano, thyme, cayenne pepper, and hot sauce into bean mixture. Cover stockpot and cook until vegetables are tender, about 1 hour. Mix sausage into bean mixture and cook for another 45 minutes. Remove ham hock before serving.
More about “sonyas red beans and rice recipes”
Time 10h30m Yield 16 Number Of Ingredients 17 Steps:
Place red beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse. Combine beans, ham hock, and salt in a stockpot; pour in enough water to cover. Bring bean mixture to a boil, reduce heat, and simmer until beans are softened, 30 to 40 minutes. Stir onion, green bell pepper, parsley, tomato sauce, green onions, Worcestershire sauce, garlic, black pepper, oregano, thyme, cayenne pepper, and hot sauce into bean mixture. Cover stockpot and cook until vegetables are tender, about 1 hour. Mix sausage into bean mixture and cook for another 45 minutes. Remove ham hock before serving.
