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Flournoy Red Beans And Rice

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CATEGORY CUISINE TAG YIELD
Grains, Meats Cajun Cajun 8 Servings

INGREDIENTS

1 lb Dried red beans
preferably Camellia brand
1 Meaty ham bone
2 Onions, chopped
1 Green bell pepper, chopped
1 Celery rib, w/leaves
chopped
1/2 c Chopped parsley
2 Garlic, minced
1/2 t ea. thyme salt sugar
Red or black pepper
to taste
1 t Tabasco
1 Bay leaf, optional
1 T Worcestershire sauce
1/2 c Ketchup or tomato sauce
Water to cover
2 lb Smoked sausage, cut into
1-inch pieces
Cooked rice

INSTRUCTIONS

Soak beans in water to cover overnight. Rinse. Put in heavy pot such
as a Dutch oven. Add ham bone (fat trimmed off) and remaining
ingredients except sausage and rice. Add water to cover. Bring to a
boil, lower heat, partially cover and simmer 2 hours, stirring
occasionally. Meanwhile, steam sausage in a skillet, drain and pan
fry. Add to cooked beans. Just before serving, remove bay leaf and  add
a little more fresh parsley. For added thickness, remove a cup of
beaans from pot, mash thorougly and return to pot. Serve the beans
over fluffy boiled rice, garnish with chopped scallions. Do not  forget
the vinegar and Tabasco bottles on the side. Recipe of Carolyn
Flournoy from Revel Cookbook Posted to MM-Recipes Digest by "John
Weber" <hdbrer@ibm.net> on Mar 24, 98

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