S
sparkman
Guest
Traditional Monday Red Beans And Rice
2 lb red(kidney) beans, soaked in about 4 quarts waterovernight
2 smoked ham hocks or shanks
6 ribs celery, chopped
2 medium green bell peppers, chopped
2 clove garlic, minced
2 large onions, chopped
2 T parsley flakes
1 T cayenne pepper
1 package Andouille sausage, cut in 1/4-inch thick slices
long grain rice, prepared according to instructions
Rinse and drain soaked beans, search for rocks. Placebeans in large pot, with smoked ham hocks or shanks, and add 12 cups of water.
Bring to a boil, then reduce heat and simmer for about 1 1/2hours, or until beans are tender.
Smash some of the beans on the side of the put to make themixture creamier.
Stir occasionally.
Place remaining ingredients in skillet with olive oil. Sautéuntil tender. Put into pot.
Add salt to taste; simmer for about 1 hour, stirringoccasionally. Add water as necessary.
Serve over hot long grain rice.
2 lb red(kidney) beans, soaked in about 4 quarts waterovernight
2 smoked ham hocks or shanks
6 ribs celery, chopped
2 medium green bell peppers, chopped
2 clove garlic, minced
2 large onions, chopped
2 T parsley flakes
1 T cayenne pepper
1 package Andouille sausage, cut in 1/4-inch thick slices
long grain rice, prepared according to instructions
Rinse and drain soaked beans, search for rocks. Placebeans in large pot, with smoked ham hocks or shanks, and add 12 cups of water.
Bring to a boil, then reduce heat and simmer for about 1 1/2hours, or until beans are tender.
Smash some of the beans on the side of the put to make themixture creamier.
Stir occasionally.
Place remaining ingredients in skillet with olive oil. Sautéuntil tender. Put into pot.
Add salt to taste; simmer for about 1 hour, stirringoccasionally. Add water as necessary.
Serve over hot long grain rice.
