"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Commander's Palace Red Beans and Rice Recipe

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Commander's Palace Red Beans and Rice image
Lt. JG. Hal Ledbetter, Class Commander, OCS Graduation, Pensacola NAS


This recipe for Commander's Palace Red Beans and Rice, by , is from The Ledbetter Family Cookbook, 4th Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Clara Ledbetter
Added: Monday, March 23, 2009


1 cup chopped onions
1/2 cup chopped bell peppers
1/2 cup chopped celery
2 cloves garlic, minced
1/2 pound ham, diced
1 Tablespoon butter
1/2 pound dry red beans
Water to cover the beans
Salt and black pepper to taste
Cayenne pepper to taste
1/4 Tablespoon thyme
2 bay leaves
1/4 Tablespoon oregano
1/2 pound hot pork smoked sausage or Kielbasa, sliced

Melt butter in a large sauce pan, and saute onions, bell peppers, celery, and garlic with ham until the vegetables are tender. Add the beans with enough water to cover. Add salt, pepper, cayenne, thyme, bay leaves, and oregano and cook until the beans start to break up, about 2 hours. Add sausage and cook slowly for approximately one hour, until beans start to change color and are getting thick and creamy. stir occasionally to prevent beans from sticking to the bottom of the pot. Remove from heat until they are ready to serve. Serve over rice.

Personal Notes:
Personal Notes:
This recipe is from Commander's Palace, 1403 Washington Street, New Orleans, Louisiana. It appeared in La Meilleure la Louisiane--The Best of Louisiana, Theriot, 1984.




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