Title: Red Beans and Rice, Family Recipe, New Orleans
Categories: Vegetable
Yield: 8 Servings
| 1 | lb | Red kidney beans |
| 2 | lb | Hot smoked sausage, chunks |
| 2 | | Large onions, chopped |
| | | Garlic powder, to taste |
| 1 | | Pepper, to taste |
| 1/2 | lb | Ham, cubed |
| 10 | c | Water |
| 4 | tb | Cooking oil |
| 1 | | Salt, 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.
Courtesy of Shareware RECIPE CLIPPER 1.1