Title: Red Beans and Rice- Pink Adobe
Categories: Blank
Yield: 6 Servings
| 4 | c | Dry red beans |
| 1 | | Onion,chopped |
| 1 | ts | Salt |
| 1 | tb | Vinegar |
| 1 | ts | Crushed red pepper flakes |
| 1 1/2 | lb | Meaty ham hock |
| 1/4 | c | Chopped onion |
| 2 | tb | Bacon fat |
| 2 | c | Canned tomato sauce |
| 1/2 | ts | Ground black pepper |
| 1 | ts | Tabasco sauce |
| 1/4 | ts | Dried thyme |
| 3 | c | Cooked white rice |
| 1/2 | lb | Sausage,cooked and sliced |
Clean and wash beans. Soak in a large pot overnight. When ready to cook,
drain off water. In a heavy 4-quart pot or dutch oven, heat the bacon fat.
Saute onions until wilted. Add the beans, tomato sauce, salt, pepper,
vinegar, Tabasco, red pepper, and thyme. Add enough water to cover the
beans. Simmer until beans are semi-cooked, about 30 minutes. Remove 1 cup
of beans and drain. Mash in processor or blender. Return mashed beans to
pot along with ham hock and cook over low heat for 2 hours, until the
mixture is creamy, stirring occasionally. (The beans should be creamy and
juicy. Toward the end of cooking time, if the beans seem to dry, add a
little broth or tomato juice.) When done, remove ham hock. Remove meat from
hock and return meat to the pot. Stir to mix. Evenly divide the rice into 6
individual serving bowls. Spoon the beans over the rice. Garnish with
chopped onion, Tabasco sauce, and cooked sausage slices. Serve with French
bread. From: The Pink Adobe Cookbook by, Rosalea Murphy Typed by: Laura
Canada