Red beans and rice--new orleans style
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dried red beans |
| Water | ||
| 1 | cup | Dry red wine (opt) |
| 3 | Large onions, chopped | |
| 1 | tablespoon | Garlic chopped |
| ½ | cup | Finely chopped parsley |
| ½ | cup | Chopped green onions |
| ¼ | cup | Bacon drippings |
| 1 | Ham bone and scraps (hocks) | |
| 10 | cups | Ham stock or water |
| Salt to taste | ||
| Tabasco sauce to taste | ||
Directions
Prepare the beans the night before. Clean and pick through beans to remove foreign objects. Rinse several times in water to make sure beans are absolutely clean. In a lge. mixing bowl, combine the beans, with enough water to cover by 1 inch, and the wine, onions, garlic, parsley and green onions. Soak overnight, covered. Next morning, saute the hambone and scraps in the bacon drippings, in an 8 qt. pot. Pour the beans, with soaking water and all the seasonings, into the pot, then add enough stock to cover the beans by 2 inches; bring to a boil, then reduce the heat. Cover and simmer for 2 hrs., stirring occasionally so the beans won't stick and burn. Season with salt and hot sauce when the beans are tender. To make beans thicker, remove about a cup full, mash, and return to the pot. Stir in. Serve over hot cooked rice.
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