 |
| Your Source for the Best Recipes on the Web! |
|
| Traditional Red Beans and Rice |
| 2 lb. red kidney beans, soaked overnight in the refrigerator with 1 tsp. salt 1 lb. sausage sliced 1/2 lb. of diced ham and or 1 large ham hock 1 c. each: diced onions, sliced celery, green pepper 2 stocks of celery, whole stocks 1 medium onion, whole 1 tsp. thyme 1/8 tsp. each: black pepper, cayenne, and white pepper 3 cloves of garlic peeled 1-2 tbsp. vegetable oil 1-2 tbsp. flour Hot Sauce to taste |
| 1. Brown sliced sausage. 2. Rinse. Set aside. 3. In a pot, mix oil and flour. Stir this mixture over low-medium heat, until it becomes the color of caramel...light to medium brown. 4. Add whole onion and celery stocks. 5. Drain beans. Add enough water or stock to cover the beans. Add all remaining ingredients except the sliced celery, chopped onions and green peppers. Bring to a boil. Cover and reduce heat. Cook until the beans are tender between 1-2 hours. 6. Remove onion and celery. Add remaining celery, onions and peppers. Cook for thirty minutes. 7. Serve over hot cooked minute rice. Top with hot sauce, chopped parsley and sliced green onions. |