"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Red Beans and Rice Recipe

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

Contributor:  
Contributor:  
Bobby Raymond
Added: Friday, October 7, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. dried red kidney beans
1 meaty ham bone or whole ham hock
2 bouillon cubes
2 large onions, chopped
1 c. parsley, chopped
1/4 c. celery, chopped
2 cloves of garlic, minced
1 tsp. salt
1 tsp. black pepper
Dash of red pepper
1/2 tsp. sugar
Dash of Tabasco
1 T. cumin
1/4 tsp. thyme
1 T. horseradish
1 can (8 oz.) tomato sauce
Lawrey's seasoned salt, to taste
Cooked rice

Directions:
Directions:
Soak beans overnight in water; drain.

Cook beans, ham bone and bouillon cubes in water, slowly for 3 hours. Add all remaining ingredients except seasoned salt and rice; cook slowly for another 1-1/2 hours. Add seasoned salt to taste and simmer for another hour.

Note: for thicker beans, take 1 cup of the cooked beans and mash them, then return them to the pot. Serve over cooked rice.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is a great way to serve a crowd and this recipe can be prepared a day in advance and is better on the 2nd day!

 

 

 

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