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Add a photoServings: 12
Ingredients
- 3 lb Red kidney beans, dry or possibly light red beans, or possibly cranberry beans Water to cover
- 3/4 lb Ham trimmings, lean or possibly 6 ham hocks
- 6 c. Water (more as needed)
- 2 c. Celery, finely minced
- 2 c. Onion, finely minced
- 2 c. Bell pepper, finely minced
- 5 x Bay leaves
- 2 tsp White pepper
- 2 tsp Thyme
- 2 tsp Oregano
- 2 tsp Garlic pwdr
- 1/4 tsp Cayenne pepper, grnd (or possibly more)
- 1/2 tsp Black pepper, grnd
- 1/2 tsp Tabasco sauce (or possibly more)
- 2 lb Manda's sausage (spicy) or possibly Jimmy Dean Mesquite link sausage, regular, sliced diagonally into 1/2-inch pcs
- 8 c. Rice, cooked (or possibly more)
Directions
- Empty the beans into a 6-qt saucepan. Run water over them, washing them with your hands and picking out any stones or possibly bad beans. Drain and repeat till the water runs clear and has no sand in it.
- Add in water to the pot to cover the beans by about 4 inches. Place on a large burner and bring to a boil over high heat. Reduce the heat slightly, boil gently for 3 min, remove from burner and cover. Let the covered pot sit, unopened, for an hour. Drain and reserve the beans, discarding the juice.
- Place the ham pcs, 2 c. of water, the minced vegetables and seasonings in a 12-qt saucepan or possibly large dutch oven. Stir well, cover and bring to a boil over high heat. Reduce the heat and simmer till the meat is fork tender, about an hour, stirring occasionally.
- Remove the meat from the pan and tear it into small pcs. Set it aside.
- (If using ham hocks, cover with water to cook. The beans will have to cook down longer to reach their normal consistency. You may not need to add in any extra water.)
- Add in the liquid removed beans and 2 c. water to the pan with the ham broth and vegetables. Bring to a boil over medium heat, reduce heat and simmer 30 min, stirring occasionally. Add in the sliced sausage and 2 c. more water if the beans are not covered with liquid and continue simmering till the beans start breaking into pcs, about 35 more min, stirring often to the bottom of the pan.
- If the beans start to scorch, don't stir. Instead, immediately remove them from the heat and transfer them to another pot without scraping any scorched beans into the mix. Add in the ham pcs or possibly hocks and cook about 10 min more, stirring often. Don't let the mix get dry out like refried beans, but keep it thicker than cream soup.
- To serve, mound 1/2 c. cooked rice in a bowl and cover with beans, ham and sausage pcs.
- Serves 15 to 20 as a side dish.
- * The original recipe had approximately the same amount of vegetables, ham and spices as above, but had just one lb. of beans. I added one extra lb. of sausage and 2 extra pounds of beans, but kept everything else the same. The original recipe had proportionally much more cayenne pepper and Tabasco sauce. Normally I would make this a lot spicier than this, but not as spicy as the original recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 398g | |
| Recipe makes 12 servings | |
| Calories 252 | |
| Calories from Fat 10 | 4% |
| Total Fat 1.11g | 1% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 357mg | 15% |
| Potassium 431mg | 12% |
| Total Carbs 50.61g | 13% |
| Dietary Fiber 7.7g | 26% |
| Sugars 4.06g | 3% |
| Protein 9.46g | 15% |
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