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Red beans and rice with ham hocks and kielbas
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| Artist: |
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| Categories: |
Beans, Cereals, Creole & Cajun, Ham, Pork, Sausages, Southern, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Red kidney beans | | | Water | | 6
| | Ham hock | | 14
| cup | Water | | 2 1/2
| cup | Celery | | 2
| cup | Onion | | 2
| cup | Green bell pepper | | | 5 ea Bay leaf | | 2
| tsp | White pepper | | 2
| tsp | Dried thyme | | 1 1/2
| tsp | Garlic powder | | 1 1/2
| tsp | Dried oregano | | 1
| tsp | Cayenne pepper | | 1/2
| tsp | Black pepper | | 1
| tbsp | Tabasco sauce | | 1
| lbs | Kielbasa |
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Procedures:
| 1 | Cover the beans with water 2 inches above the beans. | | 2 | Let stand overnight. | | 3 | Drain before using. | | 4 | Place the ham hocks, 10 cups of water, the celery, onions and bell pepper, bay leaves and seasoning in a 5 ?qt saucepan. | | 5 | Cover and bring to a boil. | | 6 | Reduce the heat and simmer until meat is tender, about 1 hour. | | 7 | Remove the ham hocks and set aside. | | 8 | Add drained beans and 4 cups of water to the pan: bring to a boil reduce the heat, and simmer 1 hour, stirring occasionally. | | 9 | Stir in kielbas aand simmer until the beans start to break up 30 min to 1 ?hour: scrape bottom of the pan often. | | 10 | Add ham hocks , stir, cook 10 minutes more. | | 11 | If the bean start to stick remove from pan without scraping the bottom of the pan. | | 12 | To serve, mound ?cup of rice, place ham hock on one end, cover and surround with beans and kielbasa. | | 13 | Walt origina |
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