Title: Flournoy Red Beans & Rice
Categories: Cajun
Yield: 8 Servings
| 1 | lb | Dried red beans |
| | | (preferably Camellia brand) |
| 1 | | Meaty ham bone |
| 2 | lg | Onions, chopped |
| 1 | | Green bell pepper, chopped |
| 1 | | Celery rib, w/leaves, chopped |
| 1/2 | c | Chopped parsley |
| 2 | cl | Garlic, minced |
| 1/2 | ts | -ea. thyme, salt, sugar |
| | | Red or black pepper to taste |
| 1 | ts | Tabasco |
| 1 | | Bay leaf (optional) |
| 1 | tb | Worcestershire sauce |
| 1/2 | c | Ketchup or tomato sauce |
| | | Water to cover |
| 2 | lb | Smoked sausage, cut into |
| | | 1-inch pieces |
| | | Cooked rice |
Soak beans in water to cover overnight. Rinse. Put in heavy pot such as a
Dutch oven. Add ham bone (fat trimmed off) and remaining ingredients except
sausage and rice. Add water to cover. Bring to a boil, lower heat,
partially cover and simmer 2 hours, stirring occasionally. Meanwhile, steam
sausage in a skillet, drain and pan fry. Add to cooked beans. Just before
serving, remove bay leaf and add a little more fresh parsley. For added
thickness, remove a cup of beaans from pot, mash thorougly and return to
pot. Serve the beans over fluffy boiled rice, garnish with chopped
scallions. Do not forget the vinegar and Tabasco bottles on the side.
Recipe of Carolyn Flournoy from Revel Cookbook By
Griff[SMTP:wgriffin@ix.netcom.com] on Aug 10, 1997