Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. dried small red beans, not kidney beans | ||
| 1 large yellow onion, chopped | ||
| 5 clove(s) garlic, minced or pressed | ||
| 1 ham hock, chopped, or 5 slices bacon, chopped | ||
| 2 tbsp. dried basil | ||
| 2 tsp. salt | ||
| 1 tbsp. finely ground black pepper | ||
| ⅓ c. brown sugar | ||
| 2 dash(es) red pepper sauce | ||
| 2 bay leaves | ||
| 2 celery, chopped | ||
| water | ||
| 2 c. uncooked rice |
Directions
- Rinse beans, but do not soak.
- Place beans in a large pot along with onion, garlic, ham hock or bacon, basil, salt, black pepper, brown sugar, red pepper sauce, bay leaves and celery.
- Add enough water to cover. Bring to a boil.
- Lower heat and simmer uncovered 3 to 4 hours or until beans are tender. Add more water as necessary to prevent sticking or beans drying out.
- Thirty minutes before serving, prepare rice according to directions.
- Remove 2 bay leaves from bean mixture.
- Serve red beans over rice with plenty of cooking juices and hot corn bread.