Ingredients:
1 honey baked ham bone
1 lb. of Johnsonville, Andouille spicy smoked sausage slice in 1 inch pieces1 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
Direactions:
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.
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Looks good! I bet your family loved it! I think my Mom uses the dark red kidney beans in her recipe to have more of a color contrast, but I think the light and dark beans taste the same. DELICIOUS!!:)
ReplyDeleteMy oh my, that looks like some good down-home N'awlins cookin to me!
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