Red Beans and Rice-5

Red Beans and Rice-5 Ingredients

1 lb Small red beans	1 Bay leaves; (up to 2)
1/2 lb Ham hocks or smoked hocks;	2 lg Cloves garlic; crushed
(can substitute polish	1/8 lb Margarine
; want)	Pepper to taste
1 lg Yellow onion; peeled and	1 tb Worchestershire sauce
3 Stalks celery; chopped	Tabasco to taste
1 tb Parsley	Salt to taste
1/2 Green pepper; chopped	3 c Cooked white rice

Instructions for Red Beans and Rice-5

Soak beans overnight in ample water. The next day, drain the water from the beans, and place in a heavy kettle. Add the ham, onion, celery, parsley, bay leaves, and garlic, and add water to the pot barely to cover the contents. Bring to a boil, and then turn to a simmer. Simmer, uncovered, for 2 hours, being careful that the beans do not stick or become too dry. You may have to add a little water. After the initial two hours of cooking, add the margarine, pepper, Worchestershire, and Tabasco to the pot. Continue cooking for 1 more hour, this time with a lid on the pot and the heat quite low. Correct the seasonings. You may wich to add a bit of salt, but do not add salt until this point because salt cooks out of the ham (if present) and will season the beans. Serve over white rice. Pass additional Tabasco sauce for the brave! busted by sooz Posted to recipelu-digest Volume 01 Number 253 by James and Susan Kirkland on Nov 13, 1997

Main Ingredient: PorkCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Bay Leaves	Beans	Celery	Garlic
Ham	Margarine	Onion	Parsley
Rice	Salt	Tabasco

Beans Celery Bean Garlic Onion Parsley Rice Ham Pork

for flavor and categorization

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