Craig's favorite red beans & rice
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Red beans |
| 2 | tablespoons | Olive oil |
| 2 | tablespoons | Bacon Drippings |
| 2 | Garlic clove; minced | |
| 1 | medium | Onion; minced |
| 1 | bunch | Scallion, with tops; sliced thin |
| ½ | medium | Bell pepper; minced |
| 4 | Celery stalk, w/leaves; minced | |
| 1 | tablespoon | Parsley |
| 1 | pounds | Ham seasoning (cubes) |
| 6 | ounces | Salt bacon (opt) |
| ½ | teaspoon | Thyme |
| 1 | Bay leaf | |
| ½ | teaspoon | Dried Italian seasoning |
| ½ | teaspoon | Lemon pepper |
| 2 | Chicken bouillon cubes | |
Directions
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