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April 01, 2006

Slimmed Down Red Beans And Rice

SLIMMED-DOWN RED BEANS AND RICE

1 lb. dried red kidney beans
1 lb. (more or less) pork bones or 1 ham hock
2 1/2 cups chopped celery
2 cups chopped onions
2 cups chopped green bell pepper
5 bay leaves
2 tsp. white pepper
2 tsp. dried thyme leaves
1 1/2 tsp. garlic powder
1 1/2 tsp. dried oregano
1 tsp. cayenne pepper
1/2 tsp. black pepper
1 Tbsp. Tabasco sauce
1 lb. spicy chicken sausage, cut in 3/4-inch pieces
1/2 cup cubed lean ham
4 1/2 cups cooked converted rice

Place beans in a soup pot and add enough cold water to come 2 inches above
beans. Let stand overnight. Or, bring beans and water to a boil immediately,
remove from heat and let stand 2 hours. Either way, drain just before using.
If using pork bones, roast at 400 degrees for about 30 minutes, until dark
golden brown. Place the bones or ham hock, 10 cups cold water, and the
celery, onions, bell peppers, bay leaves and seasonings in a large kettle.
Cover and bring to a boil over high heat. Reduce heat and simmer for 1 hour,
stirring occasionally. Remove bones or ham hock from pan and set aside to
cool.

Add beans and 4 cups more water to the kettle. Bring to a boil, reduce heat
and simmer 30 minutes, stirring occasionally. Stir in the sausage and ham
and continue cooking until beans begin to break up, about 35 minutes. Remove
meat from the pork bones or ham hock and add to the beans. Cook and stir 10
minutes longer. Serve over rice. Makes 6 servings.

Posted by Willie Crawford at April 1, 2006 03:17 PM

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