"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 Nina Hebbard, is from Recipes from the Crossroads,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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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