Red beans and rice-1
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Red beans; soaked overnight |
| 1 | medium | Onion; chopped |
| 1 | bunch | Green onions; chopped |
| 7 | Cloves garlic; chopped | |
| ½ | cup | Parsley |
| 1 | Rib celery; chopped | |
| ½ | cup | Ketchup |
| 1 | Bell pepper; seeded and chopped | |
| 1 | tablespoon | Worcestershire sauce |
| 2 | tablespoons | Tabasco sauce |
| 2 | Bay leaves | |
| 1 | teaspoon | Thyme |
| Salt and pepper | ||
| 1 | pounds | Smoked sausage; cut in 1\" pieces |
| 1 | pounds | Pickled pork; rinsed and cubed |
| Cooked rice | ||
Directions
Drain the beans. Put them in a large heavy pot and add 3 quarts of fresh water. Cover and simmer for one hour or until the beans are tender. Watch that the water does not boil down too far. The beans must be covered with water at all times. Add the rest of the ingredients, except for the rice.
Add more water to cover if needed. Simmer for 1 to 1½ hours or until the liquid has thickened. Serve over rice. busted by sooz Posted to recipelu-digest Volume 01 Number 253 by James and Susan Kirkland <kirkland@...> on Nov 13, 1997
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