• 1 lb meaty ham bone or smoked ham hock
  • 1 lb dry red beans
  • 1 large onion, chopped
  • 1 celery stock, chopped
  • 1 green pepper, chopped
  • 2 bay leaves
  • 6 cups chicken stock
  • 2 tsp hot sauce
  • oregano & thyme to taste
  • 2 tbsp crushed garlic
  • 1 lb smoked sausage or kielbasa, cooked
  • 1/2 lb ham steak, chopped
  • salt & pepper to taste


Rinse the beans, cover in cold water, boil, simmer 2 minutes and remove from heat. Let stand covered for 1 hour, then drain and rinse.

Combine beans, hot chicken broth, ham bone, onion, garlic, bay leaves, celery, green peppers and hot sauce. Bring to a boil, reduce and cover.

Simmer for 2 1/2 hours or longer until beans are tender, stirring occasionally.

Then remove ham bone, return any meat to pot, stir in seasonings, sausage and cubed ham and cook gently uncovered 20 or 30 minutes. Until a thick gravy forms, stirring.(Not to thick)

Remove bay leaf and serve over hot cooked rice

Print this recipe

Submitted 6/13/05.
Source: My Files
Submitted By: Joyce
Red Beans and Rice