| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Beans, Meats, Rice |
1 |
Recipe |
INGREDIENTS
|
|
-WALDINE VAN GEFFEN VGHC42A |
| 1 |
lb |
Red beans; rinse and sort |
| 1 |
lg |
Onion; chop |
| 1 |
lg |
Green bell pepper; chop |
| 2 |
|
Ribs celery; chop |
| 1 |
bn |
Green onions; chop |
| 1 |
tb |
Garlic; mince |
| 1 |
|
Bay leaf |
| 1/2 |
ts |
Thyme |
| 1/2 |
ts |
Chili powder |
|
|
Salt and pepper |
|
|
Cayenne |
|
|
Tabasco; opt |
| 2 |
|
Ham hocks |
| 1 |
lb |
Ham chunks |
| 1 |
lb |
Turkey or smoked sausage; cut 1" pcs |
|
|
Cooked rice |
INSTRUCTIONS
You may soak your beans or not. I don't. Put beans in a pot with water,
onions, bell pepper, celery, green onions, garlic, seasonings and meats
(except sausage. Cook until beans are tender, 2 to 3 hours. About 15
minutes before beans are done, add sausage. I like to add a little Wondra
to thicken gravy at this point. Some people smash some beans on the side of
the pot to thicken gravy. Remove bay leaf and serve over cooked rice. Pass
the Tabasco for those who like some more spice. Some people like to pour a
little Hot Pepper Vinegar on top. We have baked or fried pork chops on the
side. MM Waldine Van Geffen vghc42a@prodigy.com.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
VGHC42A@prodigy.com (MRS WALDINE R VAN GEFFEN) on Aug 15, 1997
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