Name: Alaskan Amber Beer Red Beans and Rice
Ingredients: 1 lb Red beans; cooked; 1/2 lb Ham; diced; 1/2 lb Hot link sausages; diced; 3 md Jalapeno chile pepper; diced fine; 1 md Onion; diced; 1 tb Creole seasoning; 2 Bottles Alaskan Amber Beer; 1/2 c Celery; diced; 1/2 c Red bell pepper; diced

Wisdom and power are the ground of the respect we give to men; they being both infinite in God, are the foundation of a solemn honor to be returned to Him by His creatures. If a man make a curious engine, we honor him for his skill; if another vanquish a vigorous enemy, we admire him for his strength; and shall not the efficacy of God's power in creation, government, redemption, inflame us with a sense of the honor of His name and perfections! We admire those princes that have vast empires, numerous armies, that have a power to conquer their enemies, and preserve their own people in peace; how much more ground have we to pay a mighty reverence to God, who, without trouble and weariness, made and manages this vast empire of the world by a word and beck! What sensible thoughts have we of the noise of thunder, the power of the sun, the storms of the sea! These things, that have no understanding, have struck men with such a reverence that many have adored them as gods. What reverence and adoration does this mighty power, joined with an infinite wisdom in God, demand at our hands.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Grains		Alaskan, Beer, Crockpot	6	Servings

INGREDIENTS

1	lb	Red beans; cooked
1/2	lb	Ham; diced
1/2	lb	Hot link sausages; diced
3	md	Jalapeno chile pepper; diced fine
1	md	Onion; diced
1	tb	Creole seasoning
2		Bottles Alaskan Amber Beer
1/2	c	Celery; diced
1/2	c	Red bell pepper; diced

INSTRUCTIONS

In a crockpot or a heavy 3 quart pan place all the ingredients except the
beans to a boil and simmer for an hour or two. Add the beans and simmer for
another hour or two. Mash a few of the beans with a spoon to thicken the
liquid..
Do not use a creole seasoning made with salt. The sausage and ham provide
salt, and more may be added at the table.
Add additional peppers if desired. Serve with rice.
A table of tomato paste may be added near the end of the cooking time.
NOTES : Beans can be cooked to minimize the undigestable sugars that cause
gas.  Put the beans in a pan and cover with water to 2 inches over the dry
beans.  Heat to boiling.  Turn off the heat.  Allow the beans to swell for
about an hour.  Drain the water off and refill with water to cover the
beans. Bring to a boil and allow to set over night or for several hours.
Drain the beans and refill with water to cover and simmer until tender
(about 1 hour). Drain the beans and use in recipes calling for cooked
beans.
Recipe by: Ken Vaughan
Posted to MC-Recipe Digest V1 #949 by Ken Vaughan <kvaughan@ptialaska.net>
on Dec 7, 1997

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