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New Orleans Red Beans and Rice Recipe

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This recipe for New Orleans Red Beans and Rice, by , is from CulinArt, 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!

John Gonzales


1 pound red kidney beans dried
pound bacon chopped (see note for
2 each onions chopped
4 cloves garlic minced fine
cup celery diced
1 quart beef broth (see note for vegetarian)
1 teaspoon Tabasco sauce or to taste
1 tablespoon salt or to taste
teaspoon ground bay leaf
1 teaspoon thyme
6 cups cooked rice

Soak beans in water overnight. Drain.
In large pot cook bacon until fat begins to render. Add onions, garlic, and celery and
saute for 3 minutes.
Add beans, stock, Tabasco sauce, and herbs. Liquid should cover beans by about 2
inches. Bring to boil, simmer 1 to 2 hours or until beans are tender. Add water when
necessary during cooking; water should barely cover beans at end of cooking. Adjust
seasoning with salt and Tabasco sauce.
Serve over cooked rice.
NOTES: For vegetarian version, omit bacon, use 1 oz. vegetable oil, use
vegetable broth instead of beef broth.

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