Red beans and rice, family recipe, new orleans
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Red kidney beans |
| 2 | pounds | Hot smoked sausage, chunks |
| 2 | eaches | Large onions, chopped |
| 1 | x | Garlic powder, to taste |
| 1 | each | Pepper, to taste |
| ½ | pounds | Ham, cubed |
| 10 | cups | Water |
| 4 | tablespoons | Cooking oil |
| 1 | each | Salt, to taste |
Directions
Rinse and sort beans. Cover with water in large pot and cook over low fire, covered, for one hour. Brown onions, ham, and sausage in oil and add to beans. Continue cooking beans mixture for two hours on low to medium heat, partially covered, stirring often. Add garlic powder, salt, and pepper, cook for another hour, or until beans are tender. Add water as necessary. If a creamer sauce is desired, mash ½ cup of cooked beans through a strainer and stir into beams mixture. Tasso or andouille may be substituted for the ham. Serve over hot, fluffy, long-grained rice with warm french bread.
Courtesy of Shareware RECIPE CLIPPER 1⅒
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