Yield: 6 Servings
Measure | Ingredient |
---|---|
1 pounds | Red beans |
2 tablespoons | Olive oil |
2 tablespoons | Bacon Drippings |
2 \N | Garlic clove; minced |
1 medium | Onion; minced |
1 bunch | Scallion, with tops; sliced thin |
½ medium | Bell pepper; minced |
4 \N | Celery stalk, w/leaves; minced |
1 tablespoon | Parsley |
1 pounds | Ham seasoning (cubes) |
6 ounces | Salt bacon (opt) |
½ teaspoon | Thyme |
1 \N | Bay leaf |
½ teaspoon | Dried Italian seasoning |
½ teaspoon | Lemon pepper |
2 \N | Chicken bouillon cubes |
Soak the red beans in water overnight. Drain and rinse well In a pressure cooker, heat the olive oil and bacon drippings. Add the garlic, onion, green onions, bell pepper, celery and parsley. Saute for about 5 to 8 minutes. Add the remaining ingredients, including the drained red beans. Add enough water to cover the beans by at least 1 inch. Pressure cook for 25 minutes. Uncover and continue to cook for about 15 minutes to thicken.
Serve over rice with French Bread.
Serves 6 or more.
{ Submitted by Chiqui Collier, Cookery N'Orleans Style Restaurant } [ The Legends of Louisisna Cookbook; Sheila Ainbinder; ISBN 0-671-70817-1 ] Submitted By LISE WARING <HOBBIT@...> On TUE, 19 DEC 1995 093858 GMT