Red Beans and Rice

Every Christmas my Mother and Father in law send us a Honey Baked ham. I save the bone and make split pea and ham soup. This year I decided to try something new. I thought I would try my hand at Red Beans and Rice. Since I have never made Red Beans and Rice before, I decided to look over several different recipes on the internet. As I was looking over all the recipes I took bits and pieces of several different recipes to make mine. I have to say it turned out really good. My husband and in laws loved it.

 Ingredients:

1 honey baked ham bone

1 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
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.

  For more great recipes go to Temp My Tummy.