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Creole Red Beans and Rice Recipe

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

Contributor:  
Contributor:  
Suzette Reyes
Added: Tuesday, December 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 Lbs Camellia red dry beans
2 Shank pork and 1 lbs of smoked sausage
1/ 4 cup parlsey and celery, 3 tbs. minced garlic, 1/ 4 cup green onions and 1 yellow onion chopped fine
2 tsp. capers
1. 4 pumpkin ( chopped in small pieces)
Season salt and cayenne pepper to taste

Directions:
Directions:
1. Place dry beans in a pot of water and allow to soak over night.
2. Rinse, then add water to 4 quart pot heat on high to boil .
3. After mixture at boiling point add smoked ham shank, and other seasoning. and pumpkin.
4. Cook for 2-3 hrs on medium heat.
5. Add sausage. When beans are soft and roux thickens and capers and green onions.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
3-4 hours
Personal Notes:
Personal Notes:
If you are using smoked ham hocks or shank, the meat needs to boiled until tender and discard water. Potato salad and. long grain rice goes best with this dish!

 

 

 

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