Red Beans and Rice
Recipe By :Jeff Bacon CEC CCA AAC
Serving Size : 10 Preparation Time :2:45
Amount Measure Ingredient — Preparation Method
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1 pound red beans –soaked overnight
1 each ham hocks
1 each yellow onion — diced
2 each garlic clove — minced
3 quarts water
1 tablespoon hot sauce
4 tablespoons chicken bouillon granules
5 cups cooked white rice
1 pound smoked sausage — Cajun Andoullie
1 tablespoon cajun seasoning
1 dash salt and pepper — to taste
Rinse & clean beans well first, then soak overnight in the water.
Put beans on stove and bring to a boil. Reduce heat to a bare simmer.
While beans begin to simmer add chicken bouillon and the ham hock to the pot.
Sauté onions and garlic together in a little fat, then add to the pot.
Simmer beans approximately 2 hours. Beans should be just firm and the liquid should be slightly thick and creamy. You may need to add small amounts of water in batches as the beans cook to achieve this .
At the end stir in hot sauce and Cajun seasoning.
Serve over rice with sliced sausages as garnish.
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I have been working at WBFJ since September 2004 when God threw me out of the boat I was riding in and set me on a new and wonderful course. I love co-hosting the morning show, although the lack of sleep does make me a bit loopy at times.
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