Red beans & rice 2
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | quarts | Fresh water |
| ⅞ | pounds | Red beans (soaked overnight) |
| 1 | each | Medium yellow onion (peeled & chopped) |
| 1 | Green onions (chopped) | |
| 7 | Cl Garlic (peeled & chopped | |
| ½ | cup | Chopped parsley |
| 2 | Celery (chopped) | |
| ½ | cup | Catsup |
| 1 | each | Sweet bell pepper (seeded & chopped) |
| 1 | tablespoon | Worchestershire sauce |
| 2 | tablespoons | Tabasco |
| 3 | eaches | Whole bay leaves |
| 1 | teaspoon | Whole thyme leaves |
| Salt & fresh ground pepper to taste | ||
| 2 | pounds | Smoked sausage (sliced thin) |
| ⅞ | pounds | Pickled pork (cut in 1\" cube s and rinsed) |
| ½ | teaspoon | Chipotle |
| 1 | cup | Cooked rice |
| 3 | cups | Water for rice (boiled) |
Directions
Fat grams per serving: Approx. Cook Time: 2.5HR Drain the beans. Put them in a 6-qt. heavy pot and add the fresh water.
Cover and simmer for 1 hour, or until the beans are tender. Watch that the water does not boil down too far. The beans must be covered with water at all times. Add the rest of the ingredients, except the cooked rice, to the pot and more water to cover, if needed. Simmer, partially covered, for 1 to 1½ hrs or until the liquid has thickened. Serve over the cooked rice. Source: THE FRUGAL GOURMET