Red Beans and Rice

Oxmoor House
10 servings


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1 (16-ounce) package dried red kidney beans
1 ham bone
3 quarts water
2 teaspoons garlic salt
Hot sauce to taste
1 teaspoon Worcestershire sauce
1 cup chopped celery
1 cup chopped onion
1 1/2 cloves garlic, minced
3 tablespoons vegetable oil
1/2 pound ham, cubed
1/4 pound hot bulk pork sausage, sliced
1/2 pound smoked sausage links, sliced
2 bay leaves
Salt and pepper to taste
Hot cooked rice


Sort and wash beans; place in a large Dutch oven with water to cover 2 inches above beans. Cover and let soak overnight. Drain beans well.

Combine beans, ham bone, 3 quarts water, garlic salt, hot sauce, and Worcestershire sauce in Dutch oven. Bring to a boil. Reduce heat; cook, uncovered, 20 minutes.

Sauté celery, onion, and garlic in oil in a large skillet until tender. Add to bean mixture, reserving oil in skillet.

Add ham and sausage to skillet; cook until browned. Add ham and sausage, bay leaves, and salt and pepper to bean mixture; stirring well. Cook, uncovered, over medium heat 2 1/2 hours or until beans are tender, stirring occasionally. Remove bay leaves, and discard. Serve over hot cooked rice.

Created date

February 2010