Red beans & rice (dupree)

Yield: 4 Servings

Measure Ingredient
\N 2 bay leaves -- crumbled

1 lb dried red beans -- soaked

: overnight

½ lb salt pork -- diced

: (or ham hock, diced) 3 c chopped onion

1 bn green onions with tops --

: chopped

1 c chopped green bell pepper

2 lg garlic cloves -- chopped

1 c fresh parsley -- finely

: chopped

1 TB salt

¾ ts ground cayenne

1 ts freshly ground black pepper ½ ts fresh oregano -- finely

: chopped

3 ds hot sauce -- generous

1 TB Worcestershire sauce

3 c boiled rice

Drain the beans, place them in 2 quarts of water with the salt pork, and bring to the boil. Reduce heat, and simmer, covered, for 45 minutes. Add the chopped onions, green onions,bell pepper, and garlic; and cook slowly for 2 to 3 hours, stirring occasionally. Test the beans after 2 hours. They shout be tender not mushy. Add the parsley, salt, peppers, oregano, bay leaves, hot sauce, and Worcestershire. In a large pot combine with the cooked rice. May be made ahead and reheated over low heat or in the microwave. Yield: 4 to 6 servings

Recipe By : Nathalie Dupree Cooks, TVFN From: Path <phannema@...> Date: Wed, 9 Oct 1996 15:30:14 ~0700 (P

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