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Red Beans and Rice Mix

By: Trudie Hagen

"Since there's food galore during the holidays themselves, I like giving this zippy mix as an after-Christmas present instead. I just slip the containers of seasoning, beans and rice into a decorative paper bag. A recipe card completes the package."

Rate/Review | Read Reviews (6)

Prep Time:
5 Min

Cook Time:
2 Hrs 15 Min

Ready In:
2 Hrs 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 bay leaf
1 tablespoon dried sweet red pepper flakes
1 tablespoon dried minced onion
2 teaspoons seasoned salt
1 teaspoon ground cumin
1 teaspoon sugar
1/2 teaspoon celery seed
1/2 teaspoon dried minced garlic
1/4 teaspoon cayenne pepper
1/4 teaspoon crushed red pepper flakes
2 cups dry kidney beans
1 cup uncooked long grain rice
ADDITIONAL INGREDIENTS:
4 1/2 cups water, divided
1 1/2 pounds smoked ham hocks
1 pound smoked sausage, sliced
1/2 teaspoon salt
Minced fresh parsley

Directions

Combine the first 10 ingredients; place in an airtight container. Place beans and rice in separate containers. Yield: 1 batch. To prepare red beans and rice: Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain. Return beans to pan; add seasoning mix, 2-1/2 cups water and ham hocks. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove ham hocks; cut meat into bite-size pieces and return to pan. Add the sausage. Cover and simmer for 30-40 minutes or until beans are tender and sausage is heated through. Remove bay leaf. Meanwhile, combine rice, salt and remaining water in a saucepan. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed. Remove from the heat; let stand for 5 minutes. Spoon into bowls; top with bean mixture. Garnish with parsley if desired.