| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | Cajun | Vegetables, Main dish, Cajun | 12 | Servings |
INGREDIENTS
| 1 | lb | Red beans |
| 3 | Ribs celery, chopped | |
| 3 | Cloves garlic, minced | |
| 1 | Stick butter | |
| 5 | tb | Catsup |
| 2 | tb | Parsley flakes |
| Salt & pepper to taste | ||
| 2 | Med. onions, chopped | |
| 1/2 | Bell pepper, chopped | |
| 1 | lb | Pickle meat OR |
| 1/2 | lb | Salt pork, cubed |
| 5 | lg | Carrots, peeled and halved |
| 4 | qt | Water, more or less |
INSTRUCTIONS
Soak beans overnight. Cook in large pot with water until beans start to soften. Saute onions, celery bell pepper, garlic, cubed meat and parsley. Add to beans. Add carrots, butter and catsup. Cook on low heat for another hour or until tender. Remove 1 cup of beans and mash with fork or potato masher. Return to pot and continue to simmer untill thickened. Serve with hot steamed rice. Tuesday is red beans and rice day all over Lousiana. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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