"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Red Beans & Rice Recipe

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


Added: Saturday, November 15, 2008


1 ham bone
pound ham, cubed
1 lb. dried red beans
1 large onion, chopped
1 cup chopped green onions, tops and bottoms
cup chopped bell pepper
cup chopped parsley
tsp. basil
2 bay leaves
cup butter
Salt and cayenne pepper to taste

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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