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Spicy Red Beans and Rice Recipe

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

Contributor:  
Contributor:  
Laura Johnson Hoovestol
Added: Friday, May 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pound dry red kidney beans
2 t. paprika
1/2 t. cayenne pepper
1 t. black pepper
2 bay leaves
1 t. ground cumin
1 quart water
1 large smoked ham hock
2-3 t. salt
1 1/2 c. chopped celery
1 1/2 c. chopped onion
2 minced garlic cloves
1/2 t. hot pepper sauce
1 1/2 T. dried parsley
Cooked rice

Directions:
Directions:
Sort and rinse beans. In a large Dutch oven or kettle, place all ingredients except rice. Bring to a boil, then cover and simmer 3-4 hours or until beans are tender. Stir occasionally, adding water as needed to make a thick gravy. Just before serving, remove bay leaves. Serve over rice.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
3 hours

 

 

 

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