New orleans red beans & rice

Yield: 6 Servings

Measure Ingredient
1 pounds Red kidney beans; dried
½ pounds Salt pork
1 \N Onion; chopped
2 \N Cl Garlic; chopped
¼ cup Celery; chopped
1 quart Ham or beef stock
½ teaspoon Tabasco sauce
1 teaspoon Salt
1 \N Bay leaf
¼ teaspoon Thyme
3 cups Rice

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.

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