Red Beans and Rice



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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