Name: Judy's Red Beans and Rice
Ingredients: 1 lb Dry red kidney beans; Water to cover beans; 2 Ham hocks for flavoring (optional); 2 1/2 c Finely chopped celery; 2 c Finely chopped onions; 2 c Finely chopped green bell peppers; 5 Bay leaves; Salt to taste (1-2 tsp.) added when beans are nearly done; 2 ts Pepper; 2 ts Dried thyme leaves; 1 1/2 ts Garlic powder; 1 1/2 ts Oregano leaves; 1 ts Red pepper (Cayenne); 1 tb Tabasco sauce; 1 lb Andouille smoked sausage or Polish sausage; cut into 3/4" pieces; 4 c Hot cooked rice

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Polish	Vegetable	4	Servings

INGREDIENTS

1	lb	Dry red kidney beans
		Water to cover beans
2		Ham hocks for flavoring (optional)
2 1/2	c	Finely chopped celery
2	c	Finely chopped onions
2	c	Finely chopped green bell peppers
5		Bay leaves
		Salt to taste (1-2 tsp.) added when beans are nearly done
2	ts	Pepper
2	ts	Dried thyme leaves
1 1/2	ts	Garlic powder
1 1/2	ts	Oregano leaves
1	ts	Red pepper (Cayenne)
1	tb	Tabasco sauce
1	lb	Andouille smoked sausage or Polish sausage; cut into 3/4" pieces
4	c	Hot cooked rice

INSTRUCTIONS

Date: Sat, 17 Feb 1996 10:06:18 -0600
From: Judy Howle <howle@EbiCom.net>
Here is another recipe that I adapted from Paul Prudhomme.  JUDY'S RED
BEANS AND RICE, (Adapted from Paul Prudhomme's recipe).
Sort and wash beans well. Cover beans with water 2" above beans and soak
overnight.  Drain just before using.  Place ham hocks, beans, vegetables
and seasonings in stockpot with ample water to cover beans by 1-2". Bring
to a boil; reduce heat and simmer for 1-1/2 hrs. or until beans are tender
but not falling apart. Remove ham hocks and pick meat from bone. Add salt
if desired. Add sausage and continue cooking until beans start to break up.
Add ham meat and serve immediately over hot cooked rice.
CHILE-HEADS DIGEST V2 #243
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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