| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | New Orleans | Beans, Rice, Ethnic, Healthy and | 6 | Servings |
INGREDIENTS
| 1 | lb | Red kidney beans; dried |
| 1/2 | lb | Salt pork |
| 1 | Onion; chopped | |
| 2 | Cl Garlic; chopped | |
| 1/4 | c | Celery; chopped |
| 1 | qt | Ham or beef stock |
| 1/2 | ts | Tabasco sauce |
| 1 | ts | Salt |
| 1 | Bay leaf | |
| 1/4 | ts | Thyme |
| 3 | c | Rice |
INSTRUCTIONS
Recipe by: Elizabeth Powell Preparation Time: 4:00 Soak beans in water overnight. Drain. In a Dutch oven, brown salt pork. Add onions, garlic, and celery and saute for 3 minutes. Add bean stock, Tabasco sauce, salt, and herbs. Simmer 3 hours or until beans are tender. Add water when necessary during cooking; water should barely cover beans at end of cooking. Remove 1 cup beans and mash to paste. Add mashed bean paste back to beans; stir until liquid is thickened. Serve over hot rice. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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