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

Red Beans and Rice Recipe

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

Contributor:  
Contributor:  
Amber Gouzien
Added: Wednesday, March 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Red Kidney Beans-1 pckg
Water 16 oz.
White onion -1/2 diced
2 T parsley
Sweet Basil crushed 1/4 tsp
Polish Smoke Sausage 1 whole
Boneless Ham Hock 1/2 pckg
1 stick butter

Directions:
Directions:
Soak Kidney beans overnight in pot
Boil ham hock until milky, then rinse in cold water and boil again..until no longer milky
Boil beans in 16 oz water (add water as needed)
Cook on low 2 hours
Add onion,parleys,basil, and sausage
Cook on low 2-3 more hours
Add a whole stick of butter (1 cup) after beans are soft
Stir butter and beans until creamy
Should be thick and creamy
Boil rice and add beans on top

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
5 hours
Personal Notes:
Personal Notes:
Both Beans and Debri are New Orleans favorites. Past generations made these meals on Saturday or Sunday. They would put the meal on and then do laundry all day. Then eat supper around 5 pm when the folding was done.

 

 

 

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