MJ’s Red Beans and Rice

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Mj's red beans and rice recipe is a classic Southern dish that is packed with flavor and soul. This recipe combines tender red beans, savory smoked sausage, and aromatic spices to create a hearty and satisfying meal. It is a perfect balance of protein, fiber, and carbs, making it a nutritious choice for any occasion. The slow cooking process allows the flavors to meld together, resulting in a rich and delicious dish that will leave you wanting more.

Keywords: red beans, rice, Southern, smoked sausage, flavorful

Mj's red beans and rice recipe details

Mj’s red beans and rice recipe, recipe Rating: 4.7
Number of votes:115

My all-time favorite recipe, which my Dad makes every year on New Years Day for the college Bowl games. I prefer the ham hocks, but you can substitute a ham bone for them. To slice the sausage easier, put it in the freezer for about 20 minutes first. The longer you cook it the creamier the beans get; I love to let it simmer all day, the smell is wonderful. Serve with hot rice.

Ready in: 4 hours 15 mins

Ingredients

Serves: 12

• 2 ham hocks
• 3 quarts water
• 2 teaspoons garlic salt
• 1 teaspoon hot sauce
• 1 teaspoon Worcestershire sauce
• 1 pound soaked, uncooked red beans
• 3 tablespoons vegetable oil
• 1 cup chopped celery
• 1 cup chopped onions
• 2 cloves garlic, minced
• 1/4 pound hot sausage, sliced
• 1/2 pound smoked sausage, sliced
• 2 bay leaves
• Salt to taste
• Pepper to taste
• 1/4 cup chopped fresh parsley

Preparation method

Prep: 15 mins | Cook: 4 hours

1. In a large stock pot, place ham hocks, water, garlic salt, hot sauce, Worcestershire sauce and beans. Heat on medium until it just starts to boil, then immediately reduce heat to low and continue to cook uncovered.
2. In a separate skillet, heat oil on medium. Add celery and onions, saute for 1 minute stirring constantly. Add garlic and saute 1 more minute stirring constantly.
3. Add ham and both sausages and cook until sausage is brown, stirring often. Drain and add contents of skillet to stock pot.
4. Add bay leaves, salt, and pepper and cook uncovered until beans are soft and creamy, about 4 hours. If your heat is too high, you may need to add a little water towards the end.
5. Before serving, remove ham hocks and remove the meat from the bone, adding the meat to the pot. Remove bay leaves and add parsley. Serve over hot, fluffy rice.