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Red Beans & Rice Recipe

   
 

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     Red Beans & Rice

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 lb dry red kidney beans
2 quarts water
1 ham bone (about 1/2 lb)
1 bay leaf
1/4 cup bacon fat
1 1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1/4 cup finely chopped celery
2 tsp minced garlic
 
1/2 tsp thyme
1/2 tsp sage
1 tsp black pepper
1 tsp white pepper
1/4 tsp cayenne pepper
2 tsp salt (or to taste)
Andouille sausage (Grilled & served on side if desired)

Instructions
Rinse the beans well and sort them, removing any rocks. Place them in a large pot, cover with the water and soak in the refrigerator for at least 8 hours.
Place the pot of beans over medium heat, add the ham bone and bay leaf. Slowly bring to a boil. Then reduce the heat to maintain a simmer.
Place a large iron skillet over medium heat. Heat the bacon fat and add the onion, bell pepper & celery. Saute until soft. stir in garlic, thyme, sage, black pepper, white pepper and cayenne pepper. Cook for 2 minutes. Add to the simmering beans.
Continue cooking until the beans are tender, adding more water if necessary. Add salt to taste. Remove about 1/4 cup of cooked beans and mash them. Return to pot. Simmer 10 minutes. Serve over rice.
Serving Suggestions
Recipe is best if cooked in a cast iron dutch oven.


Originally Submitted
12/4/2012





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