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New Orleans Style Red Beans and Rice

This is a family recipe written by my father, but taught to him by my grandmother who never wrote it down (she never measured). It’s such a fantastic flavorful dish that always makes me think of home. Daddy uses dried red beans that have been soaked overnight – they can also be used in place of canned beans in this recipe. I use canned for speed of preparation.
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Prep Time 30 minutes
Cook Time 2 hours
Servings: 8
Ingredients Method

Ingredients
  

  • 4 cans red kidney beans
  • 1-1½ lbs smoked sausage cut into cubes
  • 1 Ham hock or ½ lb baked ham Not smoked ham cubed or hambone with
  • meat
  • 1 teaspoon cumin
  • 2 teaspoons salt
  • 1 large diced onion
  • 3 to es chopped garlic
  • 2 bay leaves
  • 1 Tablespoon Worcestershire sauce
  • ½ Tablespoon Tabasco or hot sauce
  • ¼ teaspoon crushed red pepper
  • ½ teaspoon thyme
  • Chopped scallions or green onions
  • ½ teaspoon black pepper
  • 2 Tablespoon chopped parsley
  • 4-6 cups cooked rice

Method
 

  1. 1.Combine all ingredients (except rice) in a large pot.
  2. 2.Cover with water to 1 inch above level of ingredients. Cook covered on medium/low heat for 1 ½ - 2 hours. Do not boil beans; just keep at a low bubble. Stir every half hour, scraping sides to keep from sticking. Keep adding water to keep ingredients covered.
  3. 3.Take 2 cups of cooked beans out of pot, mash, then return to pot (for a thicker ‘gravy’). Add additional salt and pepper if needed.
  4. 4.Serve over scoop of hot cooked rice. Garnish with scallions.