Lunch: Red Beans and Rice Mix Recipe

Ingredients

1 bay leaf
1 tablespoon dried parsley 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 dried kidney beans
1 cup uncooked long grain rice

Instructions

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.