| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Dutch |
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Red beans |
| 1 1/2 |
lb |
Smoked sausage; sliced |
| 1/2 |
lb |
Smoked ham shanks |
| 1 |
lg |
Onion chopped |
| 1 |
|
Green pepper; seeded and chopped |
| 1 |
|
Celery stalk; chopped |
| 1 |
|
Clove garlic; finely chopped |
| 1 |
ts |
Dried thyme; crumbled |
| 1 |
ts |
Ground pepper |
| 1/2 |
ts |
Ground sage |
| 1 |
|
Bay leaf |
| 1 |
pn |
Ground red pepper |
|
|
Salt |
|
|
Freshly cooked rice |
INSTRUCTIONS
Place beans in Dutch oven and cover generously with water. Let soak for 30
minutes. Add all remaining ingredients to beans except salt and rice. Bring
to boil over medium heat. Reduce heat to medium-low, cover, and simmer
until beans are tender, adding more water if necessary, about 2 1/2 hours.
Add salt to taste. Remove ham bones. Remove about 3 Tablespoons of beans
from mixture and mash to a paste. Return bean paste to mixture and stir.
Simmer 15 more minutes and then serve hot over the rice.
ARIELLE@TARONGA.COM
(STEPHANIE DA SILVA)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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