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Red Beans and Rice Recipe

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This recipe for Red Beans and Rice, by , is from Chef's of RodnReel Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ron Messa
Added: Saturday, October 31, 2009


1 lb. of red beans, soaked over night
1 meaty ham bone
½ lb. sliced smoked sausage*
½ lb. sliced pickle meat*
1 cup of chopped onions
½ cup of chopped celery
1 minced clove of garlic
2 bay leaves
¼ tsp. basil
¼ tsp. thyme
¼ tsp. black pepper
Pinch of cayenne pepper
Pinch of Creole seasoning

1 Cup of Rice

*Ham can be used in place of pickle meat and smoke sausage. Make sure whatever type of meat is used that it is not too salty.

Soak red beans overnight in 8 cups of water
Bring to boil
Simmer over low heat for 2 ½ hours

New Orleans tradition: just before beans are cooked, add one stick of butter, this will make beans creamy.

Rice – “New Orleans Style”

Put a cup of rice, 2 cups of water and ¼ tsp. of salt in a heavy saucepan.

Bring to boil and stir with a fork.

Cover pan tightly and cook on low heat for 18 minutes with gas stove, 20 minutes with electric stove.

Remove from heat, leave covered and let stand for 5 minutes then fluff with fork.

Personal Notes:
Personal Notes:
I prefer to cook 2 to 3 pounds and then freeze. The beans absorb the seasoning while in the freezer.




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