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Print this Recipe    Beans Rice

Creole Beans and Rice

1 pound dried red beans
1/4 pound salt pork
3 cups chopped onion
1 bunch green onions, chopped
1 cup fresh parsley, chopped
1 cup green pepper, chopped
2 cloves garlic, pressed
1 teaspoon red pepper
1 teaspoon black pepper
3 dashes hot sauce
1 tablespoon Worcestershire sauce
1 (8-ounce) can tomato sauce
1/4 teaspoon dried oregano
1/4 teaspoon dried whole thyme
2 pounds Mettwurst or other smoked German sausage, cut into bite-size pieces

Sort and wash beans; place in large Dutch oven. Cover with water
2 inches above beans; let soak 8 hours. Drain. Cover beans with
water and add salt pork; bring to a boil. Cover, reduce heat, and
simmer over low heat for 45 minutes. Add remaining ingredients
except sausage and rice. Cover and cook over low heat for 45 minutes,
stirring occasionally. Add sausage pieces, and cook until heated
through. Serve over rice. Serves eight.

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