Name: Hearty Red Beans and Rice
Ingredients: 1 lb Dry red kidney beans; 2 ts Garlic salt; 1 ts Worcestershire sauce; 1/4 ts Hot pepper sauce; 1 qt Water; 1/2 lb Fully cooked ham, diced; 1/2 lb Fully cooked smoked sausage, diced; 1 c Chopped onion; 1/2 c Chopped celery; 3 Cloves garlic, minced; 1 cn (8 oz.) tomato sauce; 2 Bay leaves; 1/4 c Minced fresh parsley; 1/2 ts Salt; 1/2 ts Pepper; Hot Cooked Rice; Additional parsley, optional

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James Fowler

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Dutch	All newly t, Pork	8	Servings

INGREDIENTS

1	lb	Dry red kidney beans
2	ts	Garlic salt
1	ts	Worcestershire sauce
1/4	ts	Hot pepper sauce
1	qt	Water
1/2	lb	Fully cooked ham, diced
1/2	lb	Fully cooked smoked sausage, diced
1	c	Chopped onion
1/2	c	Chopped celery
3		Cloves garlic, minced
1	cn	(8 oz.) tomato sauce
2		Bay leaves
1/4	c	Minced fresh parsley
1/2	ts	Salt
1/2	ts	Pepper
		Hot Cooked Rice
		Additional parsley, optional

INSTRUCTIONS

Place beans in a Dutch oven or kettle; add water to cover by 2 inches.
Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let
stand for 1 hour. Drain beans and discard liquid. Add garlic salt,
worcestershire sauce, hot pepper suace and water; bring to a boil. Reduce
heat; cover and simmer for 1 1/2 hours. Meanwhile, in a skillet, sute ham
and sausage until lightly browned. Remove with a slotted spoon to bean
mixture. Saute onion, celery and garlic in drippings until tender; add to
the bean mixture. Stir in tomato sauce and bay leaves. Cover and simmer for
30 minutes or until beans are tender. Discard bay leaves. Measure 2 cups of
beans; mash and return to the bean mixture. Stir in parsley, salt, and
pepper. Serve over rice. Garnish with parsley if desired. Yield 8-10
servings.
Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #657 by L979@aol.com
on Jul 6, 1997

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