| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
New Orleans |
Rice, Beans, Spicy, Hot, Tabasco |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Dried Red Beans, Picked Over |
| 8 |
c |
Cold Water |
| 1/2 |
lb |
Lean Salt Pork, Bacon, Or Ham, Diced |
| 1 |
tb |
Olive Oil |
| 1 |
c |
Chopped Onion |
| 1 |
|
Minced Garlic Clove |
| 2 |
tb |
Chopped Fresh Parsley |
| 3/4 |
ts |
Salt |
| 1 1/2 |
ts |
Tabasco Pepper Sauce |
| 4 |
c |
Hot Cooked Rice |
INSTRUCTIONS
In New Orleans, Red Beans and Rice has evolved into a traditional Monday
dish, but it's a fine accompaniment anytime for fried chicken, pork chops,
ham, or sausage. ~------------------------------------------------------
~----------------- In a large saucepan combine the dried beans and the
water, cover, and soak overnight. Add the pork, bacon, or ham and bring to
a simmer. Cook, covered, for 15 minutes.
Meanwhile, in a medium skillet heat the oil and saute the onion and garlic
for 3 minutes or until golden. Add the mixture to the beans along with the
parsley, salt, and Tabasco sauce. Cover and simmer 1-1/2 to 1-3/4 hours
longer, or until the beans are tender enough to mash one easily with a
fork. Add hot water as needed to keep the beans covered, and stir
occasionally. When the beans are finished they will have soaked up most of
the liquid. Serve over the hot cooked rice.
From: The Tabasco Cookbook.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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