Ingredients10 h 30 m servings 380 cals
- Place red beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
- Combine beans, ham hock, and salt in a stockpot; pour in enough water to cover. Bring bean mixture to a boil, reduce heat, and simmer until beans are softened, 30 to 40 minutes.
- Stir onion, green bell pepper, parsley, tomato sauce, green onions, Worcestershire sauce, garlic, black pepper, oregano, thyme, cayenne pepper, and hot sauce into bean mixture. Cover stockpot and cook until vegetables are tender, about 1 hour.
- Mix sausage into bean mixture and cook for another 45 minutes. Remove ham hock before serving.
Per Serving: 380 calories; 21.3 g fat; 24.4 g carbohydrates; 22.7 g protein; 48 mg cholesterol; 1419 mg sodium. Full nutrition
ReviewsRead all reviews 6
It's important to take some of the beans and squish them up in a bowl to make the liquid thicken up. Don't use less liquid, mash some of the beans then reintroduce them to the pot but this is to...
First, get yourself a big pot, a REALLY big pot. I used a 5-qt dutch oven, only 1 lb. of sausage instead of two, and it was up to the top. I followed the recipe except for using Hillshire Farm...
This recipe motivated me to write my first review. It is outstanding! I used smoked neck bones because the meat market was out of ham hocks (I would have used a smoked ham hock instead of the h...
Pretty good red beans, though I wound up doubling the cayenne to get a more authentic taste. The second time I made it I sauteed a chopped yellow onion and bell pepper with 2 chopped stalks of c...
Is a great recip, just had to deside weather to add the rice in the pot or on the plate. I opted to put in and it turned out great