|Nutritional Guidelines (per serving)|
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.
- 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)
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).
Drain the beans thoroughly and transfer them to a stockpot or Dutch oven.
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.
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.
Add salt to taste. Discard the ham bones.
Remove about 1/4 cup of beans from mixture and mash them. Return the mashed beans to the Dutch oven and stir to blend.
Simmer the beans for 15 minutes longer.
Serve the the red beans over hot boiled rice along with cornbread and a salad, if desired.