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LOCATION: Recipes >> Cajun >> Red Beans Rice 18

Print this Recipe    Red Beans Rice 18

RED BEANS AND RICE

1 pound small red beans
1/2 pound ham hocks, smoked hocks or polish sausage (optional)
1 large yellow onion, peeled and chopped
3 stalks celery, chopped
1 Tablespoon parsley
1/2 green pepper, chopped
1-2 bay leaves
2 large cloves garlic, crushed
1/8 pound margarine
pepper to taste
1 tablespoon Worchestershire sauce
Tabasco
salt
3 cups cooked white rice

Soak beans overnight in ample water. The next day, drain the water
from the beans, and place in a heavy kettle. Add the ham, onion,
celery, parsley, bay leaves, and garlic, and add water to the pot
barely to cover the contents. Bring to a boil, and then turn to
a simmer. Simmer, uncovered, for 2 hours, being careful that the
beans do not stick or become too dry. You may have to add a little
water.

After the initial two hours of cooking, add the margarine, pepper,
Worchestershire, and Tabasco to the pot. Continue cooking for 1
more hour, this time with a lid on the pot and the heat quite low.

Correct the seasonings. You may wich to add a bit of salt, but do
not add salt until this point because salt cooks out of the ham
(if present) and will season the beans.

Serve over white rice. Pass additional Tabasco sauce for the brave!

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