Yield: 1 servings
Measure | Ingredient |
---|---|
½ pounds | Small dried red beans |
1 \N | Bay leaf |
1 teaspoon | Salt |
½ teaspoon | Dried theyme |
½ teaspoon | Dried basil |
1 teaspoon | Garlic powder |
½ teaspoon | Parsley flakes |
¼ teaspoon | Cayenne pepper |
2 cups | Long grain rice RICE: |
1 \N | Recipe mix |
1 medium | Onion, minced |
2½ cup | Water |
1 \N | Ham hock (1/2 to 3/4 lb) |
3 \N | Ribs celery, chopped |
4¼ cup | Water Louisiana hot sauce, if desired Mix: Combine spices and pack in an airtight container. Pack beans and rice in separate airtight containers. |
Red Beans and Rice: Soak the beans overnight in water to cover. Drain; combine with remaining ingredients, except the rice and 4½ cups water. Bring to a boil; recuce heat, cover and simmer until beans are tender, about 2 hours. Remove the ham hock, cool slightly. Remove m In separate pan, boil water. Add rice and simmer gently, covered, 25 minutes or until water is absorbed. Stir into beans. Serve with hot sauce, if desired. 6 servings.
Source: The Perfect Mix by Diane Phillips ISBN 0-688-12104-7 Typed by Carolyn Shaw 11-94
Submitted By CAROLYN SHAW On 11-19-94