Ingredients: |
Ingredients: 6 cups water
1 lb. dried small red beans or kidne beans
¼ cup butter or margarine
1 cup green onions, chopped fine (including some of the green part)
½ cup onions, chopped fine
1 tsp. garlic, chopped fine
3 lbs. meaty picnic ham bone, cut into 2- or 3-inch pieces
Ham skin rolled, tied and cut into short lights
1 tsp. salt
½ tsp. black pepper
1 tsp. red pepper
6 to 8 cups cooked rice
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Directions: |
Directions:Bring water to boil in heavy saucepan over high heat. Pour in beans and boil briskly, uncovered, for 2 minutes. Then turn off heat and let beans soak for 1 hour. Drain beans, reserving liquid. Measure liquid and, if necessary, add more water to make 4 cups. Set beans and liquid aside.
Melt butter in heavy 4- or 6-quart casserole over moderate heat. Add half of green onions (save the other half for garnish), onion and garlic. Cook, stirring frequently, until they are tender and translucent, but not brown.
Stir in beans and their liquid, salt and peppers. Push pieces of ham bone and skin down into bean mixture. Bring to boil, reduce heat and simmer partially covered for 2½ to 3 hours, or until beans are very soft. Check pot from time to time and add a bit more water if beans seem dry. During last 30 minutes or so, stir beans frequently and f=mash softest ones against side of pot to make thick sauce for rest.
When beans are done, remove ham bones and skin. Cut meat from bones, dice it and stir it back into beans. Discard skin and bones.
Serve beans directly from casserole. Place cooked rice and remaining green onions in separate bowls and serve them alongside. Traditionally eaten with beans spooned over rice.
Goes well with grilled sausage and corn bread.
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This recipe for Red Beans and Rice is from