Red beans and rice #04

Yield: 6 Servings

Measure Ingredient
1 pounds Red beans; soaked overnight
1 medium Yellow onion; chopped
1 \N Bunch green onions; chopped
7 \N Cloves garlic; chopped fine
½ cup Chopped parsley
1 \N Rib celery; chopped
½ cup Catsup
1 \N Sweet bell pepper; chopped
1 tablespoon Worcestershire sauce
2 teaspoons Tabasco
2 \N Whole bay leaves
1 teaspoon Whole thyme leaves
\N \N Salt & freshly ground black pepper to taste
1 pounds Smoked sausage; cut into 1-inch pieces
1 pounds \"Pickled Pork\" (see recipe) cut into 1-inch cubes and rinsed
\N \N Cooked rice

A woman who was born and raised in Louisiana recently sent me this recipe and told me it was authentic. Furthermore, she told me that the person who sent me my previous authentic recipe was way off base. Everybody's recipe is authentic in some way, I am sure, so here we go on our third variation of a New Orleans classic.

Actually this is authentic if you are one who believes that the dish must contain pickled pork. In any case it is delicious.

Drain the beans. Put them in a 6-quart heavy pot and add 3 quarts of 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 ingredients, except the cooked rice, to the pot and more water to cover, if needed. Simmer, partially covered, for 1 to 1-½ hours or until the liquid has thickened. Serve over the cooked rice.

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .

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