New orleans red beans & rice
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Red kidney beans; dried |
| ½ | pounds | Salt pork |
| 1 | Onion; chopped | |
| 2 | Cl Garlic; chopped | |
| ¼ | cup | Celery; chopped |
| 1 | quart | Ham or beef stock |
| ½ | teaspoon | Tabasco sauce |
| 1 | teaspoon | Salt |
| 1 | Bay leaf | |
| ¼ | teaspoon | Thyme |
| 3 | cups | Rice |
Directions
Recipe by: Elizabeth Powell Preparation Time: 4:00 Soak beans in water overnight. Drain. In a Dutch oven, brown salt pork. Add onions, garlic, and celery and saute for 3 minutes. Add bean stock, Tabasco sauce, salt, and herbs. Simmer 3 hours or until beans are tender. Add water when necessary during cooking; water should barely cover beans at end of cooking. Remove 1 cup beans and mash to paste. Add mashed bean paste back to beans; stir until liquid is thickened. Serve over hot rice.