Red Beans and Rice

Cindy Fomby Dickinson
Family Treasures

  • 1 lb red or pinto beans
  • 1 Tbsp
  • 1 ham hock
  • 2 large onions, chopped
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp crushed red pepper
  • water
  • 1 lb hot link sausage

Wash beans and soak overnight. Sauté onions in bacon drippings. Mix with beans, seasonings, and ham hock. Cook over low heat about 6 hours, or until beans are very tender. Cut sausage into 1 inch links, fry slightly and add to beans for the last 30 minutes of cooking.

Serve over hot cooked rice.

Serves 6 (unless Dennis is eating, then it serves 4).


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