Teresa's Red Beans And Rice
 
source: teresa johnson 
submitted by: teresa johnson 
 
country/state/province/etc: usa/mississippi 
 
1 lb.  dry red kidney beans
2 tsp  garlic powder
1 tsp  worcestershire sauce
1/2 tsp  tabasco
1 quart  water
1/2 lb.  fully cooked ham, diced
1/2 lb.  fully cooked andouille or smoked sausage
1/2 lb.  ground beef
1 cup  chopped onion
3/4 cup  chopped bell pepper
1/2 cup  chopped celery
3   garlic cloves, minced
  olive oil or butter
2   bay leaves
1/4 cup  minced fresh parsley
  tony chachere's creole seasoning, to taste**
  hot cooked rice
  tabasco, to pass with individual servings
 
place beans in a dutch oven or kettle; add water to cover by 2 inches. 
bring to a boil; boil for two minutes. remove from heat; cover and let 
stand for 1 hour. drain beans and discard liquid. 
add garlic powder, worcestershire sauce, tabasco and 1 qt. water; bring 
to a boil. reduce heat; cover and simmer for 1 and 1/2 hours. 
meanwhile, in a skillet, saute' ham and sausage until lightly browned. 
drain. brown ground beef and drain. add meats to bean mixture. saute' 
onion, bell pepper, celery and garlic in a bit of olive oil or butter 
until tender; add to bean mixture. stir in bay leaves. 
cover and simmer for 30 minutes or until beans are tender. discard bay 
leaves. measure 2 cups of beans; mash and return to the bean mixture. 
stir in parsley and tony chachere's. simmer another five minutes. 
serve over rice with hot crusty french bread and put the tabasco on the 
table so folks can heat up their own servings as desired. 
 
yield: 8-10 servings 
 
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-- 
(ID: 1321) Mirror: rec.food.recipes: Fri, Sep 16, 2005


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