"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Red Beans & Rice Recipe

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This recipe for Red Beans & Rice, by , is from Struttman Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cindy Baur
Added: Saturday, August 1, 2009


1 lb. dry small red beans
1 1/2 to 2 lbs. meaty ham shanks
4 c. water
4 cloves garlic, minced
1 large onion, chopped (2 c.)
1 1/2 c. chopped celery
1 c. chopped green bell pepper
1 T. Worcestershire sauce
2 T. Cajun or Creole seasoning
Tabasco sauce
Salt and pepper to taste
Cooked white rice (from about 3 cups raw rice)

Place dried beans in a large bowl and cover them with cold water by a couple of inches. Let soak for 8 hours or overnight. (You can quick soak them by putting them in a bowl and pouring boiling water over them, covering them by 2 inches, then letting them soak for two hours.) Drain.

Place beans, ham shanks, garlic, chopped onion, and water in a large (8-quart) pot and bring to a boil. Reduce to a simmer and cover, simmer for 1 1/2 hours or until beans are tender.

Remove ham shanks from the pot to a dish. Let cool slightly then shred the meat away from the bones. Return the meat back to the pot. Add the celery, bell peppers, Worcestershire and seasonings. Cover and cook for another hour or until the mixture gets thick (I mash some of the beans down to make the mixture thicker). Season to taste with tabasco sauce, salt and pepper.

Serve over cooked white rice.

Number Of Servings:
Number Of Servings:
8 servings




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