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Creole Cooked Red Beans

1 lb dried red beans
1 ham bone
8-10 cups water
1 (8oz) can tomato sauce
2 tsp garlic salt
1/4 tsp Tabasco sauce
1 tsp Lea and Perrins Worcestershire sauce
1/2 lb ham, diced
1/2 lb hot sausage, sliced
1/2 lb smoked sausage, sliced
1/2 cup chopped celery
1 cup chopped onion
3 cloves garlic, pressed
2 bay leaves
salt and pepper to taste
1/4 cup chopped parsley
2 cups rice, cooked

Wash and sort the beans. Cover the beans with water and boil for
2 minutes. Remove from the heat an let the beans soak for at least
1 hour. Add the salt and flavorings after soaking. Salt has a
dendency to toughen the beans which causes them to take longer to
cook. In order to prevent the beans from boiling over, add 1 tbsp.
bacon grease or butter, a piece of slab bacon, or seasoning ham
with some fat on it.

In a large pot place the ham bone, water, tomato sauce, garlic
salt, Tabasco sauce, Worcestershire sauce and beans. Cook, uncovered,
over low heat. In a skillet saute the ham and sausage until the
grease is rendered. Transfer the ham and sausage to the bean pot.
To the grease in the skillit add the cleery, onion, and garlic and
saute until soft. Pour this mixture into the bean pot. Add the
bay leaves, salt, and pepper and continue cooking for 2 to 2 1/2
hours, or until the beans are soft and creamy. Add the water while
cooking if necessary. Remove the bay leaves and add the parsley.
Serve the beans over the rice. Serves 6-8.


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