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Red Beans and Rice
8 Servings
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Red Beans and Rice Ingredients
2 lb Dried red kidney
beans
1 bn
Parsley
(chopped)
2 c Chopped yellow
onion
s
3 lb Smoked
sausage
*
1 bn Of
scallion
s, chopped
Salt and
pepper
to taste
3 Or 4 finely sliced
cloves
3 qt Of cold water
Instructions for Red Beans and Rice
* cut into 2 inch lengths (smoked ham or ham bone works fine) I just made no-fat refried beans last night completely by accident. I was making this recipe and discovered it in the process. Soak beans overnight if possible. Drain water and add beans to a large 8- or 10-quart pot. Then add enough of the cold water to cover the beans. Add chopped yellow onions and garlic and bring to a boil. Cook for one hour and add all the other things and more water if necessary. Simmer (slight bubbling action) for 2 more hours or until the beans are soft. Then remove 2 cups of cooked beans without juice and mash very good. Then return the mashed up beans to the pot and stir into the mixture. This makes a creamy, thicker gravy. If the beans are too dry, add enough water to make them like you like them. Good over boiled rice. Serves 8. If youre in New Orleans on a Monday, this is the only thing you can eat. From "White Trash Cooking", Ernest Matthew Mickler. Ten Speed Press, 1986. ISBN 0-89815-189-9. When I got to the point where you take the two cups beans out and mash em, I put them in the food processor to puree. They came out smelling and tasting just like refried beans. The texture was a tad thin, but that could be remedied easily. You could probably even "re- fry" them in a non-stick skillet to reduce the water content. I used skin-on ham hocks to make this batch of beans, but you could easily leave that out and still come up with something close to what you want, I think. Posted by Stephen Ceideberg; August 27 1992. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
Main Ingredient:
Rice
Cuisine:
Uncategorized
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