Red Beans and Rice

Discussion in 'Food and nutrition' started by Janic412, Feb 10, 2004.

  1. Janic412

    Janic412 Guest

    Red Beans and Rice

    This is our favorite:

    2 cups diced onions
    1/2 cup thinly sliced green onion tops
    2/2 cup diced green pepper 1 1/2 tsp. minced garlic or more to taste 2 Tbsp finely minced fresh
    parsley (dried may be used) 1 pound ham cut into bite size chunks Salt to taste
    3/8 tsp.cayenne pepper
    4/8 tsp, hot red pepper flakes 2 bay leaves
    5/2 tsp. dried thyme
    6/8 tsp. dried basil 2 pounds dried red beans Cooked white rice

    Soak the beans overnight-drain and place the beans along with all of the other ingredients in a
    large soup pot adding enough water to cover the beans by about an inch or so. Bring to a boil then
    lower the heat and simmer on low heat 2 1/2-3 hours (stir the beans from time to time so they will
    not burn). Cook until the beans are tender and a thick natural gravy has formed. Add about 1 cup
    water toward the end of the cooking time if mixture appears to be dry. Make sure to stir often.
    Serve over white rice, can garnish with chopped green onions, maybe chopped jalapeno peppers or
    chopped parsley. Serves about 8 Jan

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