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INGREDIENTS

Water to cover
2 lb Smoked sausage, cut into
1 1-inch pieces
1/2 ts -ea. thyme, salt, sugar
1/2 c Ketchup or tomato sauce
1 ts Tabasco
2 lg Onions, chopped
Red or black pepper
1 Celery rib, w/leaves,
1 Bay leaf (optional)
2 cl Garlic, minced
1 tb Worcestershire Sauce
Rice ; cooked
(preferably Camellia brand)
1 Meaty ham bone
1 Green bell pepper, chopped
1/2 c Chopped parsley
1 lb Dried red beans

Servings

INSTRUCTIONS

Soak beans in water to cover overnight. Rinse. Put in heavy pot such as a Dutch oven. Add ham bone (fat trimmed off) and remaining ingredients except sausage and rice. Add water to cover. Bring to a boil, lower heat, partially cover and simmer 2 hours, stirring occasionally. Meanwhile, steam sausage in a skillet, drain and pan fry. Add to cooked beans. Just before serving, remove bay leaf and add a little more fresh parsley. For added thickness, remove a cup of beaans from pot, mash thorougly and return to pot. Serve the beans over fluffy boiled rice, garnish with chopped scallions. Do not forget the vinegar and Tabasco bottles on the side. Recipe of Carolyn Flournoy from Revel Cookbook Posted to MM-Recipes Digest by "John Weber" on Mar 24, 98

NOTES

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Flournoy Red Beans and Rice

Water to cover 
2 lb Smoked sausage, cut into 
1  1-inch pieces 
1/2 ts -ea. thyme, salt, sugar 
1/2 c Ketchup or tomato sauce 
1 ts Tabasco 
2 lg Onions, chopped 
  Red or black pepper 
1  Celery rib, w/leaves, 
1  Bay leaf (optional) 
2 cl Garlic, minced 
1 tb Worcestershire Sauce 
  Rice cooked
  (preferably Camellia brand) 
1  Meaty ham bone 
1  Green bell pepper, chopped 
1/2 c Chopped parsley 
1 lb Dried red beans

Soak beans in water to cover overnight. Rinse. Put in heavy pot such as a  Dutch oven. Add ham bone (fat trimmed off) and remaining ingredients except  sausage and rice. Add water to cover. Bring to a boil, lower heat,  partially cover and simmer 2 hours, stirring occasionally. Meanwhile, steam  sausage in a skillet, drain and pan fry. Add to cooked beans. Just before  serving, remove bay leaf and add a little more fresh parsley. For added  thickness, remove a cup of beaans from pot, mash thorougly and return to  pot. Serve the beans over fluffy boiled rice, garnish with chopped  scallions. Do not forget the vinegar and Tabasco bottles on the side.  Recipe of Carolyn Flournoy from Revel Cookbook  Posted to MM-Recipes Digest  by "John Weber" <hdbrer@ibm.net> on Mar 24, 98

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Nutrition

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Serving Size: 1 Serving (193g)
Recipe Makes: 8 Servings

Calories: 195
Calories from Fat: 5 (3%)

Amt Per Serving		% DV

	Total Fat 0.5g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 120.6mg		4 %
Potassium 882.3mg		23 %
Total Carbohydrate 35.6g		10 %
	Dietary Fiber 14.3g	57 %
	Sugars, other 21.2g
Protein 13.6g		19 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 195

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