"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Red Beans and Rice, by tonja yelton, is from Ruthie Hall's Recipe Box,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb. dried small red beans (not kidney beans) 1 lg onion, chopped 5 cloves garlic, minced or pressed 1 bunch parsley, finely chopped 1 ham hock or 5 slices chopped bacon 1 Tbsp. dried basil 2 tsp. salt 1 Tbsp. pepper 1/3 c. brown sugar 2 dashes tobasco sauce 2 bay leaves water 2 c. uncooked white rice (converted)
Do not soak beans. Put all ingredients except rice in large pot. Add water to cover and simmer uncovered 3-4 hours, until beans are tender. Add more water if necessary. 1/2 hr. before serving, cook rice according to directions. Serve red beans over rice with plenty of liquid from the pot and hot corn bread.
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