| 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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