From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily InBox newsletter.


  • 1 pound dried kidney beans
  • 1 ham bone or left over ham
  • 6 cups water
  • 2 pounds link sausage, cut in 1-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon hot pepper sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon onion powder
  • 1 bay leaf
  • 3 cups cooked rice


Soak beans overnight.  Drain.  In a large Dutch oven or kettle, add all ingredients (except rice) and bring to a boil, stirring frequently to prevent sticking.  Reduce heat to low and cook slowly for several hours,* stirring occasionally.  If necessary, add water if beans are not tender.  If you prefer a thick gravy, mash a few beans and cook longer.*  Serve over rice.

*  Your personal taste will determine exactly how long the beans should cook.


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