"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Cajun Red Beans and Rice Recipe

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Cajun Red Beans and Rice image
Scott (R) on his last hunting trip with "Papa Jack" Hollenshead @ Christmas 2004, Jack Hollenshead, Jr., the Editor of this cookbook & 1st. cousin Michael Hollenshead.


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

Scott Bailey
Added: Friday, April 24, 2009


1/2 lb. dried pinto beans
1/4 lb. salt pork
2 qt. water
1 1/2 c. chopped onions
1 bunch green onions, chopped
1/2 c. chopped parsley
1/2 c. chopped bell pepper
2 pods garlic, crushed.
1 1/2 tsp. salt
1/2 tsp. red pepper
1/2 tsp. black pepper
1 dash Tabasco
1 1/2 tsp. Worcestershire sauce
1 (sm.) can tomato sauce
1/8 tsp. oregano
1/8 tsp. thyme

Cook beans and pork in salted water 45 min. Add all other ingredients. Cook slowly until done. Serve over rice.

Personal Notes:
Personal Notes:
Scott is the son of Emily (Hollenshead) Bailey McAdams and James "Jimmy" Bailey. He is the step-son of Bob McAdams & the grandson of the late Jack and Dorothy (Bellew) Hollenshead.




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