Red beans & rice 2

Yield: 8 Servings

Measure Ingredient
3 quarts Fresh water
⅞ pounds Red beans (soaked overnight)
1 each Medium yellow onion (peeled & chopped)
1 \N Green onions (chopped)
7 \N Cl Garlic (peeled & chopped
½ cup Chopped parsley
2 \N 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
\N \N 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)

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

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