New Orleans Red Beans and Rice
Categories: Beans | Rice | Ethnic | Healthy andServes: 6 Servings
Ingredients:
- 1 lb Red kidney beans; dried
- 1/2 lb Salt pork
- 1 Onion; chopped
- 2 Cl Garlic; chopped
- 1/4 c Celery; chopped
- 1 qt Ham or beef stock
- 1/2 ts Tabasco sauce
- 1 ts Salt
- 1 Bay leaf
- 1/4 ts Thyme
- 3 c Rice
Instructions:
Recipe by: Elizabeth Powell Preparation Time: 4:00 Soak beans in water
overnight. Drain. In a Dutch oven, brown salt pork. Add onions, garlic, and
celery and saute for 3 minutes. Add bean stock, Tabasco sauce, salt, and
herbs. Simmer 3 hours or until beans are tender. Add water when necessary
during cooking; water should barely cover beans at end of cooking. Remove 1
cup beans and mash to paste. Add mashed bean paste back to beans; stir
until liquid is thickened. Serve over hot rice.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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