Teresa's Red Beans And Rice

Discussion in 'Food and nutrition' started by The International Cafe, Sep 16, 2005.

  1. Teresa's Red Beans And Rice

    Source: Teresa Johnson
    Submitted By: Teresa Johnson

    Country/State/Province/Etc: USA/Mississippi

    1 lb. dry red kidney beans
    2 tsp. garlic powder
    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
    1/2 lb. ground beef
    1 cup chopped onion
    3/4 cup chopped bell pepper
    1/2 cup chopped celery
    3 garlic cloves, minced
    Olive oil or butter
    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 powder, Worcestershire sauce, Tabasco and 1 qt. 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

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