Craig's favorite red beans & rice

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

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