This is the way I make it:
RED BEANS & RICE (serves 8)
1 ham bone
1/4 tsp Tabasco (I use more)
1 tsp Worcestershire
1 lb red beans, washed & picked over
1 cup chopped celery
1 cup chopped onion
1 1/2 cloves garlic, minced
3 TBL vegetable oil
1/2 lb ham, cubed
1/4 lb hot sausage, diced
2 bay leaves
Salt & pepper to taste
1/4 cup chopped parsley
2 cups cooked rice

In a large pot or Dutch oven, combine the hambone with 4 cups water, Tabasco, Worcestershire & beans. Bring to a boil, lower the heat & cook uncovered over low heat. In a small skillet, saute the celery, onion & garlic in the oil until transparent. In another pan saute the ham & sausage until lightly browned; drain.
Add the cooked meats & the onion mixture to the beans. Add the bay leaves, salt & pepper & continue to cook over low heat until the beans are soft & creamy, approximately 2 1/2 hours. Remove the bay lwaves & add the parsley before serving. I fyou want it thicker, uncover & cook longer. Serve over hot rice.~~ Plantation Cookbook

Here's one that a friend uses. She gave me the recipe, but I haven't tried making it yet. She uses brown rice and Italian sausage.

Red Beans And Rice

1 lb dried red beans
2 - 3 garlic cloves, chopped
1 1/2 lb sausage of choice, cut in small pieces
1 tsp dried thyme
1 tsp freshly ground black pepper
1/2 tsp sage
1 large onion chopped coarsely
pinch cayenne
salt
4 servings of freshly cooked rice

Place beans in Dutch oven and cover generously with water. Let soak 30 minutes. Add remaining ingredients to beans except salt and rice. Bring to boil over medium high heat. Reduce heat to medium low, cover and simmer until beans are tender, adding more water if necessary (about 2 1/2 hours). Add salt to taste. Discard ham bones. Remove about 3 tablespoons of beans from mixture and mash to paste; return to Dutch oven and stir. Simmer 15 more minutes. Serve over hot rice. Servings 4

This is the best red beans and rice I have ever made. It is truly delicious.

New Orleans Style Red Beans and Rice with Sausage

You wonÂt be disappointed  this is yummy! It makes a ton but can easily be halved.

1 pound dried red kidney beans, picked over
1 pound smoked link sausage, halved lengthwise and cut crosswise into 1/4-inch-thick slices
1 large onion, chopped
2 pale-green inner celery ribs (with leaves), chopped
4 garlic cloves, minced, or to taste
6 cups water
4 bay leaves
1 tablespoon dried thyme, crumbled
2 teaspoons dried oregano, crumbled
1 teaspoon Tabasco
3/4 teaspoon garlic powder
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground white pepper, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/4 teaspoon cayenne, or to taste
2 teaspoons salt, or to taste
Accompaniment: white rice

In a bowl soak beans in water to cover by 2 inches overnight. In a 6-quart heavy kettle combine all ingredients except 1/2 pound sausage. Bring mixture to a boil and simmer, covered, over moderate heat 1 1/2 hours. Remove lid and cook mixture at a bare simmer 1 hour more, adding more water if mixture is too thick.
Remove 1 cup bean mixture and mash to a paste. Stir bean paste and remaining 1/2 pound sausage into bean mixture and simmer 5 minutes. Serve bean mixture with rice.

Serves 8 (or more!) as a main course

Angie

Here's my T&T recipe. Never fails!

RED BEANS AND RICE

1 lb. dry red beans
6 cups cold water
6 cups hot water
1 lb. meaty ham bone or smoked ham hocks
1 large onion
2 cloves garlic, minced
1 bay leaf
1/4 to 1/2 tsp. ground red pepper
1 lb. smoked sausage, cut into bite-size pieces
Hot cooked rice
Sliced green onions

Rinse beans. Soak overnight in covered pan. Drain and rinse beans. In Dutch oven combine the beans, water, ham bone, onion, garlic, bay leaf, and red pepper. Bring to a boil; reduce heat. Cover and simmer about 2-1/2 hours or until the beans are tender, adding more water if necessary, and stirring occasionally. Remove ham bone; cut meat from bone and add to beans. Add sausage. Boil gently, uncovered, 15-20 minutes more or until a thick gravy forms, stirring occasionally. Serve over rice. Sprinkle with green onions. Remember to remove bay leaf! Yield: 8 servings.

Thanks all for the recipes, have tried one, now will try another. appreciate your help. older