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Creamy Red Beans and Rice Recipe

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This recipe for Creamy Red Beans and Rice, by , is from Panek Family and Friends Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda & Ron
Added: Thursday, November 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 LB. (16 oz.) Red Beans
1 Medium Ham Hock
1 Large Chopped Onion
3 Stalks Chopped Celery
1 Cnopped Green Pepper
4 Cloves Garlic
To Taste (2tbsp.) Worchesterchire Sauce
To Taste Tabasco Sauce
To Taste Black Pepper
2 Cups White Rice

***Lagniappe (For Special Red Beans)
1 Lb. Smoked Sausgae (sliced & browned))
1 Per Serving Browned Pork Chop (Pan fried)

Directions:
Directions:
Rinse BEANS in cold water, drain, pick out all stones and bad BEANS. Place in large deep pot (STOCK POT) adding enough water to cover ingredients. Bring to rolling boil, then slow to simmer. Cook uncovered for 3 hours STIRRING FREQUENTLY.
Add additional water if need be, add WORCESTERSHIRE, PEPPER and TABASCO to taste. Mash a small amount of BEANS against pot and stir.
*****LAGNIAPPE
If cooking special RED BEANS with SMOKED SAUSAGE add BROWNED SAUSAGE at this time.

COOK & SIMMER AN ADDITIONAL HOUR AND A HALF UNTIL GRAVY THICKENS REGARDLESS OF LAGNIAPPE RECIPE!!!!!!!!!!!!!!

Server RED BEANS on a bed of RICE, salt to taste. To be eaten with buttered bread.

Number Of Servings:
Number Of Servings:
4 - 6 servings
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
ENJOY

 

 

 

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