"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Red Beans 'n Rice Recipe

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This recipe for Red Beans 'n Rice, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jeffrey Laborde
Added: Friday, January 25, 2008


1 honey baked ham bone (w/ approximately 1/2 pound ham left on)
1 pound red kidney beans
2 quarts water
1/2 cup beef broth
3 TBS vegetable oil
2 medium onions
3/4 cup green onions
1 sweet green pepper
2 stalks celery
5 cloves garlic
2 pounds smoked pork sausage
3 bay leaves
1 tsp thyme
1 TBS Worcestershire sauce
1 TBS Tobasco sauce
1 TBS minced fresh parsley
Salt, black pepper and cayenne pepper to taste
3 cups steamed white rice

Soak beans overnight in beer. Place beans in large soup pot with water and beef broth, bring to a boil.
Add ham bone and sausage (if sausage not pre-cooked,
saute separately). Saute separately with vegetable oil the onions, green onions, peppers and celery along with the garlic. Once the beans and meat boil, add vegetables.
Add bay leaves, thyme, salt, pepper, cayenne pepper
Worcestershire sauce, tabasco and parsley. Reduce to
simmer for 2-3 hours stirring regularly until beans become
Serve over white rice with touch of parsley.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Tastes best after spending a night in the refrigerator and allowing the various tastes to blend together




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