Simple Red Beans and Rice
This easy red beans and rice recipe is packed full of flavor, with seasonings, tender ham bone, and smoked sausage on a bed of rice.
Servings: 4
Equipment
- 1 large bowl https://rstyle.me/+vCnWcwHOZGtCvplNkNhOgQ
- 1 stockpot https://rstyle.me/+Bwow1O-wCkIz_eu-_hk2Og
Ingredients
- 1 ham bone (with a little meat remaining)
- 1 bag small dried red beans (about two cups)
- 1 small onion chopped
- 2 cloves garlic minced
- 2 heaping teaspoons seasoned salt
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 dash of cayenne pepper or more to taste
- 1 cup smoked sausage sliced
- 1 bay leaf (optional)
- Rice cooked
Instructions
- Sort beans (look through them all and make sure there are no small stones) and place them in a large pot. Cover with water and let them soak overnight.1 bag small dried red beans
- Drain off the water and cover with water again, adding several more inches over the top. Add all ingredients except for the sausage.1 ham bone, 1 small onion, 2 cloves garlic, 2 heaping teaspoons seasoned salt, 1 teaspoon salt, 1 teaspoon black pepper, 1 dash of cayenne pepper, 1 bay leaf
- Bring this to a boil and then reduce heat and simmer for several hours or until beans are done. The longer you simmer, the thicker and more flavorful your broth will be.
- About an hour before serving, stir in the smoked sausage.1 cup smoked sausage
- Serve over hot rice, cooked according to package directions.Rice
Notes
Store leftover red beans and rice in an airtight container in the fridge for up to 4 days. Reheat them in the microwave or on the stovetop. You can also freeze leftovers for up to 3 months. Thaw overnight in the fridge before reheating.