| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Cajun |
Cajun, Main dish |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Dried red beans |
|
|
Water |
| 1 |
c |
Dry red wine (opt) |
| 3 |
|
Large onions, chopped |
| 1 |
tb |
Garlic chopped |
| 1/2 |
c |
Finely chopped parsley |
| 1/2 |
c |
Chopped green onions |
| 1/4 |
c |
Bacon drippings |
| 1 |
|
Ham bone and scraps (hocks) |
| 10 |
c |
Ham stock or water |
|
|
Salt to taste |
|
|
Tabasco sauce to taste |
INSTRUCTIONS
Prepare the beans the night before. Clean and pick through beans to remove
foreign objects. Rinse several times in water to make sure beans are
absolutely clean. In a lge. mixing bowl, combine the beans, with enough
water to cover by 1 inch, and the wine, onions, garlic, parsley and green
onions. Soak overnight, covered. Next morning, saute the hambone and
scraps in the bacon drippings, in an 8 qt. pot. Pour the beans, with
soaking water and all the seasonings, into the pot, then add enough stock
to cover the beans by 2 inches; bring to a boil, then reduce the heat.
Cover and simmer for 2 hrs., stirring occasionally so the beans won't stick
and burn. Season with salt and hot sauce when the beans are tender. To make
beans thicker, remove about a cup full, mash, and return to the pot. Stir
in. Serve over hot cooked rice.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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