| 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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