How to Make Rice with Kielbasa and Ham Hocks

Member

By e-Rambler
User-Submitted Article

Article Rating:

(2 Ratings)

Ham hock and kielbasa

A Polish stew recipe with kielbasa, ham hock, red beans and rice.

Difficulty: Moderately Easy

Instructions

1-1/2 pounds red kidney beans
1 bunch green onions, sliced
Water
8 ham hocks
16 cups water, divided
3 cups celery, finely chopped
2-1/2 cups onion, finely chop
2 cups green bell pepper, finely chopped
5 bay leaves
2-1/4 teaspoons white pepper
2-1/2 teaspoons dried thyme
2 teaspoons garlic powder
1-1/2 teaspoons dried oregano
2 teaspoons cayenne pepper
1 teaspoon black pepper
1-1/2 tablespoons Tabasco sauce, or hot sauce of your choice
1-1/2 pounds kielbasa sausage (aka. Polish sausage), cut diagonally into 1 inch pieces
5 cups hot cooked rice

Step 1

Cover the beans with water and soak at least 6 hours or overnight. Drain before using.

For faster method: boil beans in hot water then remove from heat, let cool and set aside for 1 to 2 hours covered.
Step 2

Place 12 cups of water, ham hocks, onions, celery, green bell pepper, the bay leaves, and seasonings in a large saucepan (at least 5-1/2 quart). Bring ingredients to a boil over high heat; covered.
Step 3

Reduce heat to low and simmer about 1 hour or until meat is tender. Transfer the ham hocks to a plate and set aside.
Step 4

Red beans for the Polish sausage

Add drained beans, 3 cups of water to the saucepan. Bring to a boil over high heat then reduce heat to low, simmer for 1 hour and stirring often. Scrape the bottom of the saucepan frequently so that the beans are not sticking.

Add the kielbasa sausage and simmer until the beans begin to disintegrate, about 35 to 45 minutes.
Step 5

Red beans and ham hock

Remove the meat off the bones of the ham hocks then add to the beans and sausage in the saucepan. Cook 10-12 more minutes or until the ham is heated through. Turn heat off and sprinkle sliced green onions on top. Serve immediately with hot rice. Makes 6-8 servings.

Comments