| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | French | Vegetable | 6 | Servings |
INGREDIENTS
| 1 | lb | Red beans |
| 2 | tb | Olive oil |
| 2 | tb | Bacon drippings |
| 2 | Cloves garlic; minced | |
| 1 | md | Onion; minced |
| 1 | bn | Scallion; with tops, sliced thin |
| 1/2 | md | Bell pepper; minced |
| 4 | Celery stalk; w/leaves, minced | |
| 1 | tb | Parsley |
| 1 | lb | Ham seasoning (cubes) |
| 6 | oz | Salt bacon (opt) |
| 1/2 | ts | Thyme |
| 1 | Bay leaf | |
| 1/2 | ts | Dried Italian seasoning |
| 1/2 | ts | Lemon pepper |
| 2 | Chicken bouillon cubes |
INSTRUCTIONS
From: beck4@nyc.pipeline.com (Eileen & Bob Holze) Date: Mon, 13 May 1996 10:41:47 GMT Soak the red beans in water overnight. Drain and rinse well In a pressure cooker, heat the olive oil and bacon drippings. Add the garlic, onion, green onions, bell pepper, celery and parsley. Saute for about 5 to 8 minutes. Add the remaining ingredients, including the drained red beans. Add enough water to cover the beans by at least 1 inch. Pressure cook for 25 minutes. Uncover and continue to cook for about 15 minutes to thicken. Serve over rice with French Bread. Serves 6 or more. Submitted by Chiqui Collier, Cookery N'Orleans Style Restaurant. The Legends of Louisisna Cookbook; Sheila Ainbinder; ISBN 0-671-70817-1 MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #82 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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