From catestc@wmvx.email.dupont.com Wed Oct 15 12:28:52 1997 Date: 13 Oct 1997 05:28:47 -0600 From: Thomas cup Cates Newsgroups: rec.food.recipes Subject: Red Beans and Rice Followup-To: rec.food.cooking Request: Subject: Red Beans And Rice I'm looking for a real good recipe for red beans and rice.... Enjoy... RED BEANS AND RICE Yield: 8 servings 2 tablespoons vegetable oil 2 cups chopped onions 1/2 cup chopped celery 1/2 cup chopped bell pepper 1 teaspoon salt 1 teaspoon paprika 1/2 teaspoon ground black pepper 1/2 teaspoon ground cayenne pepper 1/2 teaspoon dried oregano 4 bay leaves 4 sprigs fresh thyme 1 pound smoked ham hocks 1/2 pound pork meat, boiled and picked 1 pound dried red beans, rinsed and sorted, soaked and drained 3 tablespoons chopped garlic 10 cups chicken stock or water 4 cups cooked white rice 1/4 cup chopped green onions (green part only) In a large saucepan, heat the oil. When the oil is hot, add the onions, celery, and bell peppers to the saucepan. Season the vegetables with the salt, paprika, pepper, cayenne and oregano. Saute the vegetables for 5 minutes, or until the vegetables start to wilt. Add the bay leaves, thyme, ham hocks, and pork meat and saute for 5 to 6 minutes. Add the beans, garlic, and stock or water. Bring the liquid up to a boil and reduce to a simmer. Cook for about 2 hours, uncovered. Add more stock or water if the mixture becomes dry and thick. Use a wooden spoon to mash 1/4 of the mixture. Continue to cook, stirring occasionally, for about 1 1/2 hours, or until the beans are tender and creamy. Add more liquid if it is too thick. The mixture should be soupy, but not watery. Remove the bay leaves and thyme sprigs. To serve, ladle into bowls over the rice. Garnish with green onions. Thomas C. Cates Computer Sciences Corporation Chemical, Oil and Gas Group E-Mail..: catestc@wmvx.email.dupont.com Phone...: (302) 774-7302 ~~~ 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.