Sometimes this just hits the spot. I often make this the day after a cook-out when we have leftover brats and hot dogs, but any linked meat will work. I made it with a bag of beef jerky sticks leftover from our road trip to Seattle during COVID and even that worked out great. This makes a lot, but it tastes even better the next day.
Helen
- 1 pound small red beans, soaked
- 3 tablespoons butter
- 1/2 pound diced ham
- 3 celery stalks
- 1 large yellow onion
- 1 green pepper
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 bay leaves
- 3 teaspoons salt
- 1/2 teaspoon black pepper
- 10 cups water
- 5-6 sausages of any kind, or hot dogs or a combination of any linked meat, sliced
- White or brown rice for serving
In a large heavy-bottomed pot, brown ham in butter. Dice the onion, celery and green pepper. Add to the pot and sauté for 8 minutes, until softened. Add minced garlic, tomato paste, salt and pepper and cook for 5 minutes more, until garlic is fragrant. Stir in bay leaves and water and beans, and bring to a simmer. Simmer uncovered, stirring occasionally, for 1 1/2 hours.
NOTE: The older your beans, the longer they will take to soften. Adjust cooking time accordingly.
Slice sausages, add to beans and simmer for at least another 30 minutes or until the beans are starting to break down and liquid has become more of a sauce than a liquid.
Cook rice.
Serve with Tabasco and/or Frank’s hot sauce.
Spencer Family Cookbook 