Name: Joyce's New Orleans Red Beans and Rice
Ingredients: 1 lb Dried red beans -- rinsed; And drained; 8 c Water; 2 lg Onions -- chopped; 1 Bay leaf; 1/4 ts Pepper; 1 Meaty ham bone or 2 ham; Hocks; 1 Green pepper -- finely; Chopped; 1 tb White vinegar; 1/2 ts Hot pepper sauce; Salt (optional); Cooked rice

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	New Orleans		6	Servings

INGREDIENTS

1	lb	Dried red beans — rinsed
		And drained
8	c	Water
2	lg	Onions — chopped
1		Bay leaf
1/4	ts	Pepper
1		Meaty ham bone or 2 ham
		Hocks
1		Green pepper — finely
		Chopped
1	tb	White vinegar
1/2	ts	Hot pepper sauce
		Salt (optional)
		Cooked rice

INSTRUCTIONS

1. In a 4- to 6-quart kettle or Dutch oven, bring beans and water to a
boil. Boil briskly for 2 minutes, then remove from heat. Cover; let beans
stand for 1 hour.
2. Add onions, bay leaf, pepper, and ham bone or ham hocks. Bring to a
boil, cover, reduce heat, and simmer for 3 hours. Remove ham bone or ham
hocks. When they are cool enough to handle, remove and discard bones, fat,
and skin. Return meat to beans in chunks.
3. Mix in green pepper, vinegar, and hot-pepper sauce. Continue simmering,
uncovered, stirring occasionally, until beans are thick and very tender (2
to 2-1/2 hours). Salt to taste. Serve over rice.
Recipe By     : the California Culinary Academy
From: Hbarn60377                      Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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