| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
Pork, Main dish, Spicy, Easy |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Dried red beans |
| 1 1/2 |
lb |
Smoked sausage cut |
|
|
Into chunks |
| 8 |
oz |
Smoked ham shanks |
| 1 |
|
Large onion chopped |
|
|
Salt |
| 1 |
|
Garlic clove chopped |
| 1 |
ts |
Dried thyme |
| 1 |
ts |
Ground pepper |
| 1/2 |
ts |
Sage |
| 1 |
pn |
Cayenne pepper |
|
|
Freshly cooked rice |
INSTRUCTIONS
Place beans in Dutch oven and cover generously with water. Let soak 30
minutes.
Add remaining ingredients to beans except salt and rice. Bring to boil
over medium high 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. Discard ham bones. Remove about 3
tablespoons of beans from mixture and mash to paste; return to Dutch
oven and stir. Simmer 15 more minutes. Serve over hot rice.
Posted to the TWSU BBS (316-689-3779), compiled by the Sysop.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmtwsu01.zip
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