Title: Creole Red Beans and Rice
Categories: Entree Meat Vegetable Regional Southern
Yield: 8 Servings

1	lb	Beans, red; dried
1	lb	Sausage, smoked link; cut 1"
1/2	lb	Ham, smoked; cubed
1	lg	Onion; chopped
1	cn	Tomatoes; undrained (16oz)
1		Garlic clove; crushed
1	tb	Salt
		Pepper; to taste
		Rice; hot, cooked

Sort and wash beans. Cover with water, and bring to a boil; cover and cook 2 minutes. Remove from heat, and let stand 1 hour. Bring to a boil; reduce heat, and simmer until beans are almost tender (1-1/2 to 2 hours).

Add remaining ingredients except rice to beans; continue cooking, stirring occasionally, until beans are tender and a thick gravy is formed. If necessary, add more water to keep beans from sticking. Serve over rice.

SOURCE: Southern Living Magazine, sometime in 1977. Typed for you by Nancy Coleman.

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