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Red beans with hearty slices of smoked sausage served over rice make this delicious dish a favorite in many kitchens.1 (1 pound) bag dried small red beans 8 cups water 4 chicken bouillon cubes (can use 2 less cups of water and add one can of chicken broth) 1 teaspoon bacon grease (optional) 1 ham hock 1 teaspoon minced garlic 1 small onion, chopped 1 teaspoon thyme 1 teaspoon black pepper 1/2 teaspoon ground sage 1 (approx. 1 pound package) smoked sausage, cut into slices or pieces (I use Hillshire Farm Smoked Sausage) 1 bay leaf 1 teaspoon salt Long grain rice or rice of your choice Rinse the beans and put in dutch oven or large pot. (I do not soak these beans) Add water and remaining ingredients except for salt. Bring to a boil. Reduce heat, cover and simmer on low for about 2 hours. Add salt before serving. Serve over rice of your choice. Enjoy! Note: I use long grain rice prepared according to package directions. This could be made in the crockpot, too. Just cook on low for about 7 or 8 hours until beans are done and make your rice separate. Leave out the meat for a great vegetarian meal! Great served with my Southern Cornmeal Hoecakes! Click the link The Southern Lady Cooks to return to Facebook or join us on there! Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below.Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss notification of new tips and recipes when they come out! You will be notified first of anything new on our site. Your e-mail will not be shared with anyone. We have over 23,000 e-mail subscribers and they are always the first to know about any new posts. © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.