1 honey baked ham bone1 lb. of Johnsonville, Andouille spicy smoked sausage slice in 1 inch pieces
1 green bell pepper diced in ½ inch chunks
1 onion diced in ½ inch chunks
Celery diced in ½ inch chunks
4 cloves of garlic chopped
2 lbs of dry light red kidney beans
1 tablespoon of Time
1 tablespoon of sage
½ tablespoon of Cayenne pepper
2 tablespoons of Webber Grill Creations, N’orleans Cajun seasoning
32 oz. Vegetable broth
6 cups of water
1 cup of chopped parsley
1/8 cup of Olive oil
Sautee green pepper, onion and celery separately. Then combine the sautéed vegetables with garlic, parsley and all the spices. Set aside.
Rinse the red beans and make sure there are no rocks. Add beans to water and Vegetable broth. Bring to a boil and reduce heat to low. Add chopped garlic, parsley, ham bone, Andouille Sausage and the seasoned vegetables. Cook on low for four hours stirring at least every fifteen minutes.
Cook 2 cups of your favorite rice according to the package. In a bowl put a heaping spoon of rice in the bowl, then add a large scoop of Red Beans and Rice on top, then serve.
This makes a very large pot of Red Beans. I portioned it into six plastic containers that serve two. I froze the containers.
Temp My Tummy.