Soak the beans over night. Drain into a colander. In a large soup pot, bring 6 cups of water to a boil. Add the drained beans and ham hocks, bring to a boil, and reduce the heat to low. Cook covered until the beans are almost but not quite tender, 1 to 1 1/2 hours. Remove the ham bones with tongs and, when cool enough to handle, cut any meat off the bones and add to the beans. Discard the bone.
In a large skillet, heat the olive oil over medium heat. Add the sausage and cook, stirring frequently, until it begins to brown, about 5 minutes. Add the onion and salt light lightly to prevent burning. Add the bell pepper, celery and scallions. Cook, stirring frequently, until the vegetables begin to soften, about 5 minutes. Scrape the sausage/vegetable mixture into the pot with the beans.
Add the bay leaves, thyme and black pepper to the pot, and continue cooking uncovered over low heat until the beans are very tender, 30 - 45 minutes. (Can be made 2 days ahead to this point. Cover and refrigerate. Reheat gently before proceeding.)
Using the back of a spoon, or a potato masher, mash about a fourth of the beans to thicken the mixture. Season with Tabasco sauce and taste for salt. Discard the bay leaves. Add a bit more water if necessary. The beans should be thick but soupy enough to be ladled out. To serve, spoon the red beans over hot cooked rice. Pass the Tabasco sauce at the table.
This tastes better if the amount of thyme added is decreased.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (385g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 15 (3%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 25.6mg||1 %|
|Potassium 1000.9mg||26 %|
|Total Carbohydrate 93.7g||28 %|
|Dietary Fiber 16.4g||65 %|
|Sugars, other 77.3g|
|Protein 18.6g||27 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 463
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!