| 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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