University Station RV Resort, Auburn, AL, Amenities, Camping And RV Lots

1 pound dried red beans

10 cups water (or more)

1 ham bone or ham hock

1 pound smoked sausage, cut into 1-inch pieces

3 garlic cloves, crushed

1 1/2 cups chopped yellow onion

1 green bell pepper, chopped

1 cup chopped scallions

2 bay leaves

1 teaspoon Worcestershire

1 tablespoon dried parsley flakes

1 teaspoon dried thyme

1/4 teaspoon dried basil

1 teaspoon Creole/Cajun seasoning,

such as Tony Chachere’s

Crushed red pepper to taste

Lemon juice, just a splash

Tabasco sauce to taste

4 cups hot cooked rice


Rinse beans well and drain them in a colander. If you remember to cover them with water and let them soak overnight, great. Otherwise, place beans in a large pot, cover them with water and "fast soak" by bringing to a boil and letting them stand off of the heat, covered, for 1 hour. Return beans to the stove, add ham bone, garlic, onions, bell pepper and seasonings. Bring mixture to a boil and reduce heat to simmer. Cook very slowly, partially covered, for 1 1/2 hours. Stir the entire mixture just once about every half hour. Add the smoked sausage and cook another hour, partially covered. Beans are ready to serve when a rich natural "gravy" is formed. (In case you’re tempted to omit the ham bone or ham hock, don’t. According to my friend and soul sister, Sweet, that’s what gives the liquid it’s creamy consistency.)

Serve over rice with garlic bread and a huge salad. How many hungry people will this recipe feed? Well, that depends…at least 4, maybe up to 8. How hungry are they? Are they Cajuns?

Lots of folks like to dress up their red beans by topping them with sliced scallions, and maybe even grated cheese. If the idea appeals to you, by all means do it! But please, don't serve this dish without good, crusty hot French bread, or better yet, garlic bread. Man, dat's good, yeah!