"Big Lank" Red Beans
Big Lank Red Beans is a hearty Southern dish featuring tender red beans, flavorful stew beef, and spicy hot links, simmered to perfection for a comforting meal.
Ingredients
Instructions
- Soak red beans in a large boiler for 24 hours.
- Pour water off beans after 12 hours.
- Replace with clean water and soak for another 12 hours.
- Cut hot links into 1-inch pieces.
- Combine all ingredients in the boiler and bring to a boil.
- Cook on low to medium heat for 4 hours on the stove top. Remove the boiler from heat.
- Remove stew meat from the boiler.
- Separate the strings of beef.
- Return the beef to the boiler.
- Return the boiler to heat and cook for 1 hour or until the water has thickened.
Tips & Substitutions
For a deeper flavor, consider adding spices like smoked paprika or cayenne pepper. If you can't find beef hot links, any spicy smoked sausage will work well as a substitute. Ensure that the beans are fully soaked to avoid cooking issues. If you're short on time, you can use canned beans, but reduce the cooking time accordingly.
Serving Suggestions
Serve the red beans over a bed of rice for a filling meal, or pair with cornbread for a comforting Southern touch. A dollop of sour cream or a sprinkle of green onions on top can elevate the dish further. For a complete meal, consider serving with a side of coleslaw or a fresh green salad.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply transfer to a saucepan and warm over medium heat, adding a splash of water if needed to loosen the mixture. You can also microwave in a covered bowl, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of "Big Lank" Red Beans contains roughly 118 calories, with 2g protein, 24g carbohydrates, and 3g fat. It is an excellent source of vitamin C (31% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1234mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dried beans instead of canned beans?
Yes, dried beans are ideal for this recipe. Soaking them overnight helps them cook evenly and absorb flavors. Just ensure they are soaked properly and adjust cooking times as needed.
How can I make this dish vegetarian?
To make a vegetarian version, substitute the beef with a mix of mushrooms and lentils for texture and protein. Use vegetable broth instead of water for added flavor, and include spices to enhance the taste.
What can I serve with red beans?
Red beans pair beautifully with rice, cornbread, or even crusty bread. A side of pickled vegetables or a fresh salad can also complement the dish nicely, adding a refreshing contrast to the rich flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).