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September 20, 2005

Red Beans And Rice

Red Beans and Rice

1 lb. dry red kidney beans
2 tsp. garlic salt
1 tsp. Worcestershire sauce
1/2 tsp. Tabasco
1 qt. water
1/2 lb. fully cooked ham, diced
1/2 lb. fully cooked andouille or smoked sausage, diced
1/2 lb. ground beef
1 cup chopped onion
3/4 cup chopped bell pepper
1/2 cup chopped celery
3 garlic cloves, minced
2 bay leaves
1/4 cup minced fresh parsley
Tony Chachere's Creole Seasoning, to taste*
Hot cooked rice
Tabasco, to pass with individual servings

Place beans in a Dutch oven or kettle; add water to cover by 2 inches.
Bring to a boil; boil for two minutes. Remove from heat; cover and let
stand for 1 hour.

Drain beans and discard liquid. Add garlic salt, Worcestershire sauce,
hot pepper sauce and water; bring to a boil. Reduce heat; cover and
simmer for 1 and 1/2 hours.

Meanwhile, in a skillet, saute' ham and sausage until lightly browned.
Drain. Brown ground beef and drain. Add meats to bean mixture. Saute'
onion, bell pepper, celery and garlic in a bit of olive oil or butter until
tender; add to bean mixture. Stir in bay leaves. Cover and simmer for
30 minutes or until beans are tender. Discard bay leaves. Measure 2
cups of beans; mash and return to the bean mixture. Stir in parsley
and Tony Chachere's.

Simmer another five minutes. Serve over rice with hot crusty French
bread and put the Tabasco on the table so folks can heat up their own
servings as desired.

Yield: 8-10 servings

Posted by Willie Crawford at September 20, 2005 02:09 PM

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