Yield: 6 Servings
Measure | Ingredient |
---|---|
1 pounds | Dried scarlet runner beans |
\N \N | Soaked overnight and |
\N \N | Drained |
2 mediums | Onions -- chopped |
1 bunch | Scallions -- chopped |
1 medium | Red bell pepper -- seeded |
\N \N | And |
\N \N | Chopped |
2 \N | Ribs celery -- chopped |
4 \N | Bay leaves |
½ teaspoon | Dried thyme |
¼ teaspoon | Cayenne pepper |
2 \N | Turns of a black-pepper |
\N \N | Mill |
½ \N | To 2 teaspoons liquid smoke |
\N \N | Seasoning |
\N \N | Salt to taste |
3 cups | Hot cooked rice |
According to Creole custom, red beans and rice and laundry were always done on Mondays. This dish takes 4 hours to cook - time enough to get the laundry done.
In a large pan, place beans with water to cover and cook to a boil. Add all ingredients except salt and rice. Lower heat and simmer for 4 hours or until tender. Remove from heat and remove bay leaves. Add salt to taste.
Serve over hot cooked rice.
Makes 6 servings Source: Boutique Bean Pot From The Cookie Lady's Files Recipe By :
File