Red beans and rice #05
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Red beans |
| 1 | tablespoon | Bacon drippings |
| 1 | pounds | Pickled pork or ham |
| ½ | teaspoon | Black & red pepper |
| 1 | cup | Celery; chopped |
| 1 | teaspoon | Salt |
| 2 | larges | Onions; chopped |
| 2 | Cloves garlic; minced | |
| 4 | cups | Water |
| 1 | Bay leaf | |
Directions
Wash beans and soak in water to cover ovemight. Drain. Heat drippings in a 4-quart saucepan over medium heat. Add pickled pork or ham. Saut‚ 10 minutes to render more drippings. Remove meat; stir in onions, celery and garlic; saut‚ 5 minutes. Add beans, water, seasonings and meat. Bring to a boil, over and cook over a low heat for most ofthe day (about 6 hours).
Serve over cooked hot rice.
SOAK OVERNIGHT
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .
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