| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Dutch | Vegetable | 4 | Servings |
INGREDIENTS
| 1 | lb | Dried red beans |
| 3 | qt | Water |
| 1 | lb | Cooked ham; diced |
| 1 | lg | Onion; chopped |
| 1/2 | c | Worcestershire sauce |
| 1 | ts | Garlic salt |
| 1/2 | ts | Pepper |
| 1/8 | ts | Red pepper |
| 1/8 | ts | Ground cinnamon |
| 3 | Bay leaves | |
| Hot cooked rice |
INSTRUCTIONS
The following recipe is credited to Wes Bowman, Birmingham, Ala. It appeared in Southern Living Magazine. Sort & wash beans. Combine beans & water in a large Dutch oven; bring to a boil. cover, reduce heat to medium & cook 40 minutes. (You may want to soak the beans overnight). Add next 8 ingredients; cover, reduce heat & simmer two hours, stirring occasionally. Mash most of beans against side of Dutch oven with back of spoon; stir well. Cover & bring to a boil; reduce heat to medium high and cook uncovered an additional hour or until desired degree of doneness, stirring occasionally. Discard bay leaves. Serve over hot cooked rice. COLUMBAN@EAGLE.IBC.EDU (COLUMBAN TROJAN) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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