Red Beans & Rice with Smoked Sausage

Red Beans & Rice with Smoked Sausage

1 lb Dried red beans
1 ea Garlic clove chopped
1 1/2 lb Smoked sausage cut into chunks
1 ts Dried thyme
1 ts Ground pepper
8 oz Smoked ham shanks
1/2 ts Sage
1 ea Large onion chopped
1 pn Cayenne pepper
Salt to taste
Freshly cooked rice

Place beans in Dutch oven and cover generously with water. Let soak 30 minutes. Add remaining ingredients to beans except salt and rice. Bring to boil over medium high heat. Reduce heat to medium low, cover and simmer until beans are tender, adding more water if necessary (about 2 1/2 hours). Add salt to taste. Discard ham bones. Remove about 3 tablespoons of beans from mixture and mash to paste; return to Dutch oven and stir. Simmer 15 more minutes. Serve over hot rice.


To reduce the fat in this recipe, cook ham hocks in 2 quarts water a day early; chill and skim.

1 lb. pinto beans
2 (10 oz. each) ham hocks
2 quarts water
1 t. salt
½ t. pepper
1 c. uncooked long grain rice
1 lg. green bell pepper, diced
6 green onions, chopped
2 c. chopped cooked ham (optional)

Sort and wash beans. Place in Dutch oven; add water 2-inches above beans and soak 8 hours. Drain. Return to pan; add ham hocks, water, salt and pepper; bring to boil; cover; reduce heat; simmer 2 ½ hours or until beans are tender. Stir in rice, pepper and onions. Cover and simmer 20 minutes or until rice is tender. Remove ham hocks and let cool; chop meat. Stir in chopped meat and chopped ham.


1 lb. smoked sausage, sliced
1 small onion, chopped
3 ribs celery, chopped
1 bell pepper, chopped
1 clove garlic, minced
1 can (14 oz.) beef broth
¼ c. water
1 c. uncooked rice
1 ½ c. chopped cooked ham or chicken
1 can (14 ½ oz.) diced tomatoes, drained

Cook sausage in Dutch oven; stir in onion, celery, pepper and garlic; cook tender. Add broth, water and rice; bring to boil. Reduce heat to low, cover and simmer 20 minutes. Add ham, tomatoes and cook, uncovered, 5 to 10 minutes more.