Momma Hart's Red Beans and Sausage made with andouille sausage is thick, hearty and full of flavor! It's a perfect use for that leftover Easter ham bone.
Momma Hart's Red Beans and Sausage
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Momma Hart's Red Beans and Sausage
Rated 5.0 stars by 1 users
Category
Soups and Stews
Cuisine
Southern
Author:
Momma Hart
Servings
6
Prep Time
30 minutes
Cook Time
4 hours
We were not a religious family, but we always celebrated Easter with friends, family, and good food and Easter was always a feast. After searching the yard for Easter eggs, hoping and praying we did not find snakes or other yard monsters instead, we were ready to eat. I remember coming into the dining room with the buffet lined with dishes such as ham, pork loin, scalloped potatoes, casseroles of broccoli, corn and sometimes green beans, multiple fresh salads including the fruity kind, and a table full of desserts. The house was full, the adults toasting with champagne, us kids with our Kool-Aid (my personal favorite was grape.) Momma Hart was known for not wasting anything, so when Easter was over and we were tired of ham sandwiches, the ham bone would be used for her next pot of goodness. One of my favorites was always her red beans and sausage over rice. So thick and bursting with flavor. The chunks of sausage and the ham that falls of the bone make this a hearty dish that will keep you wanting more no matter how full that belly is.
Ingredients
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1 ½ cups chopped green onions
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2 cups chopped white onion
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1 cup chopped celery
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1 clove garlic, minced
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¼ cup bacon drippings
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1 lb dried red kidney beans
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Ham bone with some ham left on it
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1 lb andouille sausage, cut in ½ inch slices
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10 cups water
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2 bay leaves
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1 teaspoon Hart Ranch Seasoning
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2 teaspoon black pepper
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1 teaspoon Worcestershire sauce
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¼ teaspoon Tabasco
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⅓ cup chopped parsley
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2-3 cups cooked white rice
Directions
Sauté onions, celery, and garlic in bacon drippings in Dutch oven or large stew pot until tender.
Add beans, ham bone, water, bay leaves, and all seasonings.
Simmer partially covered over low heat for 3-4 hours.
Add the sausage for the last hour and chop any large pieces of ham that have fallen off the bone.
Remove the bay leaves before serving.
Serve over white rice and garnish with parsley.
Recipe Note
1. You can use any smoked sausage as a substitute for andouille.
2. If you don't have a leftover ham bone, you can use a slab of pork belly or just bacon instead, but the ham bone adds the most flavor.