From townerf@cyberlink.bc.ca Tue Mar 24 15:31:24 1998 Date: Thu, 19 Mar 1998 15:00:24 GMT From: Fred Towner Newsgroups: rec.food.recipes Subject: COLLECTION (2) Red Beans and Rice Followup-To: rec.food.cooking Red Beans And Rice, Family Recipe, New Orleans Tabasco Classic - Red Beans and Rice on Monday >From: LynSkyFan@aol.com >Looking for a good recipe for red beans & rice. Preferrably one that uses >sausage. Thanks Title: Red Beans And Rice, Family Recipe, New Orleans Servings: 8 1 lb Red kidney beans 1/2 lb Ham, cubed 2 lb Hot smoked sausage, chunks 10 c Water 2 ea Large onions, chopped 4 tb Cooking oil 1 x Garlic powder, to taste 1 ea Salt, to taste 1 ea Pepper, to taste Rinse and sort beans. Cover with water in large pot and cook over low fire, covered, for one hour. Brown onions, ham, and sausage in oil and add to beans. Continue cooking beans mixture for two hours on low to medium heat, partially covered, stirring often. Add garlic powder, salt, and pepper, cook for another hour, or until beans are tender. Add water as necessary. If a creamer sauce is desired, mash 1/2 cup of cooked beans through a strainer and stir into beams mixture. Tasso or andouille may be substituted for the ham. Serve over hot, fluffy, long-grained rice with warm french bread. From: Jim Himanga -End Recipe Export- From the recipe collection of Fred Towner MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Tabasco Classic - Red Beans and Rice on Monday Categories: Rice, Beans, Spicy, Hot, Tabasco Yield: 8 servings 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 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. MMMMM Fred Towner VE7TOW/VE6XX townerfxx@cyberlink.bc.ca To reply, please remove the xx after my name ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. .