"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Red Beans and Rice Recipe

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

Nina Hebbard
Added: Saturday, March 7, 2009


1 lb. small red kidney beans
1 meaty ham bone or 1 lb. pkg. cubed smoked ham
2 qt. water
3-4 c. chopped onion
2/3 cloves finely chopped or pressed garlic
2 T. ham base
Dash cayenne
1 tsp. black pepper
1/2 tsp. sugar
Scant 1/2 tsp. oregano
Scant 1/2 tsp. thyme
1 T. Worcestershire sauce
Hot cooked rice
Chopped spring onions, for garnish

Wash and pick over beans. Combine beans, ham and water. Bring to a boil; boil 3 minutes and remove from heat. Let stand for 1 hour. Return to boil. Reduce to simmer and cook 1 1/2 to 2 hours. Add remaining ingredients, except rice and green onions. Simmer for 1 hour. Remove 1 cup of beans and thoroughly mash. Return mashed beans to pot. This thickens the broth. Serve over rice garnished with spring onions.




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