| 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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