From townerf@cyberlink.bc.ca Fri Feb 27 14:43:43 1998 Date: 25 Feb 1998 06:48:44 -0700 From: Fred Towner Newsgroups: rec.food.recipes Subject: COLLECTION (2) Red Beans and Rice Followup-To: rec.food.cooking Red Beans & Rice Red Beans & Rice >From: LynSkyFan@aol.com >Looking for a good recipe for red beans & rice. Preferrably one that uses >sausage. Thanks Gosh, this must be Monday! I'm gonna break this up into two messages, just so I don't go over the size limit. Red Beans & Rice 2 lb Dried red kidney beans 1/4 cup Bacon drippings 2 ea Large onions, chopped 1 ea Large green pepper, chopped 4 ea Large garlic cloves, minced 1 ea Ham hock (about 1-1/2 lbs) 1 x Salt to taste 1 x Black pepper to taste 1 x Cayenne pepper to taste 1/2 tsp Dried leaf marjoram *OR* 1 1/2 tsp fresh marjoram, chopped 2 ea Bay leaves 1 Tbsp Sugar 1 ea 12 oz. can beer 2 lb Chaurice or any hot sausage 3 Tbsp Vegetable oil 1 x Hot cooked white rice 12 ea Green onions, thinly sliced 1/2 cup Minced parsley, flat leaf Sort through beans; discard any discolored ones. Rinse beans; set aside. Heat drippings in a large soup pot or Dutch oven. When drippings are hot, add onions, bell pepper, and garlic. Saute until vegetables are wilted. Add rinsed beans, ham hock, salt, black pepper, cayenne, marjoram, bay leaves, sugar, beer and enough water to cover. Bring to a boil. Reduce heat. Cover and simmer until beans are soft and juice has thickened, about 3 hours, stirring occasionally. Add more water, if necessary. Discard bay leaves. Prick sausage with a fork. Heat oil in heavy 12-inch skillet over medium heat. When oil is hot, add sausage; cook, turning often until browned, 10 to 15 minutes. To serve, spoon rice on each plate; ladle beans with liquid over top. Place a sausage on each plate. Sprinkle with green onions and parsley. Makes 6 to 8 servings. Red Beans & Rice 1 lb Dried red beans 1 lb Tasso, or smoked sausage 2 ea Medium onions, chopped fine 1 ea Large bell pepper, chopped 2 tsp Salt 1 tsp Ground black pepper 1/2 tsp Cayenne pepper 1/2 tsp White pepper 2 cup Chopped green onions 1 cup Chopped parsley It is best to soak the beans overnight in water to cover, but it is not essential-unsoaked beans simply take longer to cook. If you are using tasso or ham, cut it in 1/2-inch dice; if you are using sausage, slice it 1/2 inch thick. Place the beans in a Dutch oven or other large heavy pot and add water to cover by about 2 inches. Bring to a boil and add the onions, bell pepper, tasso, ham or sausage, salt, and peppers. Reduce the heat to medium and let simmer, stirring occasionally, until the beans are tender. Soaked beans will take 1-1/2 hours, unsoaked beans up to 3 hours. If the mixture begins to dry out, add more water. When the beans are tender, remove 2-3 cups of them, mash with a fork, and return to the pot. this makes a thick gravy base for the beans. If there still seems to be a lot of liquid in the pot, mash another couple of batches of beans the same way. Stir in the green onions and parsley and serve over rice. Serves 6-8 as a main course, 10-12 as a side dish. 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. From townerf@cyberlink.bc.ca Fri Feb 27 14:43:52 1998 Date: 25 Feb 1998 06:49:17 -0700 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.