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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Red Beans and Rice Recipe

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This recipe for Red Beans and Rice, by , is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mom Richardson


1 lb dry kidney beans
1 large onion, chopped
1 clove garlic, chopped
1 medium green pepper (optional)
1 Tablespoon dried parsley
1 small red pepper or dried crushed red pepper
Ham hocks
Ham steaks
1 pound smoked sausage (Zeigler Red Hots)
Salt and pepper to taste

Soak beans overnight. Drain water. Put onions, beans, red pepper, ham, parsley and salt and pepper into large pot. Cover with approximately 2 quarts water. Cook uncovered 1/2 hour, then cover and simmer.
Cut sausage into about 1/2 inch lengths. Cook in a little water for about 20 minutes. Remove from water and add to bean pot. Cook all together for 3 hours or longer. Serve over cooked rice.

*I almost always double this recipe.
*Freezes well.




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