Red beans and rice #10
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dried red beans |
| 3 | quarts | Water |
| 1 | pounds | Cooked ham; diced |
| 1 | large | Onion; chopped |
| ½ | cup | Worcestershire sauce |
| 1 | teaspoon | Garlic salt |
| ½ | teaspoon | Pepper |
| ⅛ | teaspoon | Red pepper |
| ⅛ | teaspoon | Ground cinnamon |
| 3 | Bay leaves | |
| Hot cooked rice | ||
Directions
The following recipe is credited to Wes Bowman, Birmingham, Ala. It appeared in Southern Living Magazine.
Sort & wash beans. Combine beans & water in a large Dutch oven; bring to a boil. cover, reduce heat to medium & cook 40 minutes. (You may want to soak the beans overnight).
Add next 8 ingredients; cover, reduce heat & simmer two hours, stirring occasionally. Mash most of beans against side of Dutch oven with back of spoon; stir well. Cover & bring to a boil; reduce heat to medium high and cook uncovered an additional hour or until desired degree of doneness, stirring occasionally. Discard bay leaves. Serve over hot cooked rice.
COLUMBAN@...
(COLUMBAN TROJAN)
REC.FOOD.RECIPES
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