"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Red Beans and Rice Recipe

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

Contributor:  
Contributor:  
Isabel Hopkins
Added: Tuesday, November 1, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1lb red kidney beans
1large onion chopped
1 bell pepper chopped
5 stalks celery chopped
4 cloves garlic chopped
1 bay leaf
1/4 c chopped parsley
1lb sausage(smoked, Kielbasa,etc) or ham chopped
kosher salt and pepper to taste

Directions:
Directions:
Rinse and sort beans, place in a large pot and cover with water at least 2 inches above the beans. Add all the ingredients except salt(keeps beans from softening). Cover and cook on low heat, stirring occassionaly to keep beans from sticking for about 3 hours or until beans are tender.Come the last hour if you feel you have too much water remove cover to release stem. To help thicken the beans, when they start to soften, smash a few along the side of the pot while stirring. Add salt when beans are all cooked. Serve over rice with green onions, chopped tomatoes and Tabasco. Don't forget the French Bread.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
This is another New Orleans favorite. Most every recipe calls for soaking the beans overnight or several hours, I believe that softens them and cuts down on the cooking time,however, I'm not that organized and never soak them. If you want you could saute' your vegtables in some bacon grease before adding them to the beans. Some add a little butter to cream them up. It's all good. Tradition has red beans served up every Monday in NOLA, here we eat them every other Monday. Good and good for you.

 

 

 

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