Chicken Fingers
Red Beans & Rice

Red Beans & Rice

Ingredients
  • 1 pound dried red beans
  • 6 cups water
  • 1 1/2 pounds smoked sausage, sliced
  • 1/2 pound cooked ham, cubed
  • 1 large sweet onion, chopped
  • 2 garlic cloves, pressed
  • 2 tablespoons olive oil
  • 1 bunch green onions, chopped
  • 1 cup chopped fresh parsley
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon sugar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon ground red pepper
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon hot sauce
  • Hot cooked rice

Preparation
Place beans in a large Dutch oven.

Cover with water 2 inches above beans; soak 8 hours.

Drain.

Bring beans, 6 cups water, sausage, and ham to a boil in a Dutch oven.

Cover, reduce heat, and simmer 3 hours.

Sauté onion and garlic in hot oil in a large skillet until tender.

Add to bean mixture.

Stir in green onions and next 9 ingredients.

Cover and chill 8 hours.

Bring bean mixture to a simmer; cover and cook, stirring often, 1 hour.

Serve over rice.

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