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.
|Nutritional Guidelines (per serving)|
|Total Fat||31 g|
|Saturated Fat||11 g|
|Unsaturated Fat||13 g|
|Dietary Fiber||3 g|