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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Red Beans & Rice Recipe

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This recipe for Red Beans & Rice is from The Crow Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ham bone
½ pound ham, cubed
1 lb. dried red beans
1 large onion, chopped
1 cup chopped green onions, tops and bottoms
¼ cup chopped bell pepper
¼ cup chopped parsley
½ tsp. basil
2 bay leaves
¼ cup butter
Salt and cayenne pepper to taste
Directions:
Directions:
Kidney beans will do, but small dark red beans are better. Put them in a heavy pot with enough water to cover, bring to a rolling boil for a couple of minutes, then soak overnight in that same water. In the morning, bring to a boil again and add all other ingredients. Reduce heat and simmer for at least 3 hours. The ham bone is important for flavor. Be sure beans are not old. They should become very creamy, but most will remain whole. Add cold water as needed. Goes well with smoked sausage and sliced raw onions.

Serve over fluffy long grain rice cooked as follows: Bring 3 quarts of water to a rapid boil. Add salt, one tablespoon of oil and one of vinegar, and one cup of rice. Oil will keep water from boiling over and vinegar will let each grain fall to itself. Reduce heat and simmer exactly 18 minutes. Drain in a colander, rinse off excess starch with cold water and steam in colander until well warmed again.

 

 

 

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