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Nutritional Guidelines (per serving) | |
---|---|
818 | Calories |
31g | Fat |
89g | Carbs |
42g | Protein |
Nutrition Facts | |
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Servings: 6 | |
Amount per serving | |
Calories | 818 |
% Daily Value* | |
Total Fat 31g | 40% |
Saturated Fat 11g | 56% |
Cholesterol 127mg | 42% |
Sodium 856mg | 37% |
Total Carbohydrate 89g | 32% |
Dietary Fiber 3g | 11% |
Protein 42g | |
Calcium 89mg | 7% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
A smoked sausage flavors these delicious red beans, combined with ham hocks, garlic, and various herbs. Add some extra cayenne for spicier beans, or use spicy andouille-style sausage.
Louisiana red beans are traditionally served over cooked rice with cornbread. Add some freshly cooked greens or a tossed salad for a delicious New Orleans dinner.
Ingredients
- 1 pound dried red beans
- 1 1/2 pounds smoked sausage (cut into chunks)
- 1 ham hock (or ham bone)
- 1 cup onion (chopped)
- 1 clove garlic (minced)
- 1 teaspoon dried thyme
- 1 teaspoon black pepper (freshly ground)
- 1/2 teaspoon sage
- 1/8 teaspoon cayenne pepper
- Salt to taste
- 3 cups cooked white rice (freshly cooked)
Steps to Make It
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Put the beans in a large bowl and cover with water to a depth of about 2 to 3 inches above the beans. The beans will absorb some water as they soak. Cover the bowl and let stand at room temperature overnight (or at least 4 to 6 hours).
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Drain the beans thoroughly and transfer them to a stockpot or Dutch oven.
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Add fresh water to cover—about 6 cups—along with the sausage and ham, onion, garlic, thyme, pepper, sage, and cayenne. Bring the beans to boil over medium-high heat.
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Reduce heat to low and cover the pan. Simmer the beans until they are tender, adding more water if necessary to keep them from drying out. This will take 2 to 3 hours.
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Add salt to taste. Discard the ham bones.
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Remove about 1/4 cup of beans from the mixture and mash them. Return the mashed beans to the Dutch oven and stir to blend.
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Simmer the beans for 15 minutes longer.
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Serve the red beans over hot boiled rice along with cornbread and a salad, if desired.