From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
Soak beans overnight. Drain. In a large Dutch oven or kettle, add all ingredients (except rice) and bring to a boil, stirring frequently to prevent sticking. Reduce heat to low and cook slowly for several hours,* stirring occasionally. If necessary, add water if beans are not tender. If you prefer a thick gravy, mash a few beans and cook longer.* Serve over rice.
NOTE: * Your personal taste will determine exactly how long the beans should cook.
SERVES: 6
- 1 pound dried kidney beans
- 1 ham bone or left over ham
- 6 cups water
- 2 pounds link sausage, cut in 1-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon hot pepper sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon onion powder
- 1 bay leaf
- 3 cups cooked rice
TO PREPARE:
Soak beans overnight. Drain. In a large Dutch oven or kettle, add all ingredients (except rice) and bring to a boil, stirring frequently to prevent sticking. Reduce heat to low and cook slowly for several hours,* stirring occasionally. If necessary, add water if beans are not tender. If you prefer a thick gravy, mash a few beans and cook longer.* Serve over rice.
NOTE: * Your personal taste will determine exactly how long the beans should cook.
SERVES: 6
