Ingredients
-
1
-
2
-
1/2 - 1
-
1
-
2
-
1
-
1
-
1
-
2 - 3
-
1 1/2
-
-
-
-
-
Directions
Spicy Red Beans and Rice, These beans smell so good when they are cooking and the results are a tasty, New Orleans style red beans and rice. I have tried several recipes but this one is easier than the others I’ve tried with an excellent result. Serve with cornbread or corn muffins and your meal is complete. Recipe is from Taste of Home magazine., Fantastic. Best I have ever had. Followed recipe!! optional I added 3/4 of 1 pound sausage link cut in small pieces and it blended in great. After cooking, I discarded ham hock, because I didn’t like the fat and skin., I soaked the dry beans for 2 days then threw it all in a crockpot and cooked it on high for somewhere close to 12 hours. I did not put the salt in until after 8 hours, just to make sure the beans would soften first. used 2 cups of each veggie since I had some I needed to use up, doubled the garlic because we like it, and left out the liquid hot sauce I couldn’t reach it off the top shelf and then forgot why I got the stepstool! but otherwise followed the recipe as written and found it plenty spicy enough. I had a different recipe for it that I liked a little better but I lost that one and this worked just fine.
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Steps
|
1
Done
|
Sort and Rinse Beans. |
|
2
Done
|
in a Large Dutch Oven or Kettle, Place All Ingredients Except Parsley and Rice. |
|
3
Done
|
Bring to a Boil, Then Simmer, Covered For 3-4 Hours or Until Beans Are Tender. |
|
4
Done
|
Stir Occasionally, Adding Water as Needed to Make a Thick Gravy. |
|
5
Done
|
Just Before Serving Remove Bay Leaves and Stir in Parsley. |
|
6
Done
|
Serve Over Rice. |
