Tabasco classic - red beans and rice on monda

8 Servings

Ingredients

Quantity Ingredient
1 pounds Dried Red Beans, Picked Over
8 cups Cold Water
½ pounds Lean Salt Pork, Bacon, Or Ham, Diced
1 tablespoon Olive Oil
1 cup Chopped Onion
1 Minced Garlic Clove
2 tablespoons Chopped Fresh Parsley
¾ teaspoon Salt
1½ teaspoon Tabasco Pepper Sauce
4 cups Hot Cooked Rice

Directions

In New Orleans, Red Beans and Rice has evolved into a traditional Monday dish, but it's a fine accompaniment anytime for fried chicken, pork chops, ham, or sausage. ~------------------------------------------------------ ~----------------- In a large saucepan combine the dried beans and the water, cover, and soak overnight. Add the pork, bacon, or ham and bring to a simmer. Cook, covered, for 15 minutes.

Meanwhile, in a medium skillet heat the oil and saute the onion and garlic for 3 minutes or until golden. Add the mixture to the beans along with the parsley, salt, and Tabasco sauce. Cover and simmer 1-½ to 1-¾ hours longer, or until the beans are tender enough to mash one easily with a fork. Add hot water as needed to keep the beans covered, and stir occasionally. When the beans are finished they will have soaked up most of the liquid. Serve over the hot cooked rice.

From: The Tabasco Cookbook.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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