Red Beans and Rice
(from Cera82v’s recipe box)
Many different seasoning meats can be used: pickled pork, pork chops, sausage, salt pork, pigs tails, bacon, tasso and smoked meats. But ham is probably the most popular.
Source: The Bean Book
Ingredients
- 1 pound red kidney beans, soaked
- 2 quarts water
- 2 tablespoon bacon drippings or corn oil
- 1 large onion, chopped
- 1 bunch green onions, chopped
- 1 bell pepper, seeded and chopped
- 4 cloves garlic, minced
- 1 pound smoked ham, cut into 1" cubes
- 3 bay leaves
- 1 teaspoon dried thyme leaves
- 2 tablespoons minced parsley
- 1 tablespoon vinegar
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 6 cups hot cooked white rice
Directions
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Put the beans in a heavy pot with water. Bring the water to a boil and turn down to a simmer. Simmer for 1 hour.
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In a saute pan, heat the bacon drippings and saute the onion, green onions, bell pepper, and garlic until they begin to color. Add to the bean pot.
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In the same saute pan, brown the smoked ham cubes. Add them and all the remaining seasoning ingredients to the bean pot.
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Simmer for another 1/2 hour, until the beans are tender and have made their own thick sauce of the liquid in the pot. Add water to the pot if the beans become too dry before they are completely cooked.
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Stir occasionally while cooking to prevent the beans from sticking to the bottom of the pot. Do this carefully with a wooden spoon so you don’t break the beans
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Adjust the seasonings, discard the bay leaves, and serve the beans spooned over hot cooked rice.