Red Beans & Rice (Dupree) Recipe

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Red Beans & Rice (Dupree) Ingredients

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A Recipe for
Red Beans & Rice (Dupree)

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Red Beans & Rice (Dupree)

My mother's menu consisted of two choices: Take it or leave it.
Buddy Hackett

Red Beans & Rice (Dupree) Directions

1 lb dried red beans -- soaked
: overnight
1/2 lb salt pork -- diced
: (or ham hock, diced)
3 c chopped onion
1 bn green onions with tops --
: chopped
1 c chopped green bell pepper
2 lg garlic cloves -- chopped
1 c fresh parsley -- finely
: chopped
1 TB salt
3/4 ts ground cayenne
1 ts freshly ground black pepper
1/2 ts fresh oregano -- finely
: chopped
2 bay leaves -- crumbled
3 ds hot sauce -- generous
1 TB Worcestershire sauce
3 c boiled rice

Drain the beans, place them in 2 quarts of water with the salt pork,
and bring to the boil. Reduce heat, and simmer, covered, for 45
minutes. Add the chopped onions, green onions,bell pepper, and
garlic; and cook slowly for 2 to 3 hours, stirring occasionally. Test
the beans after 2 hours. They shout be tender not mushy. Add the
parsley, salt, peppers, oregano, bay leaves, hot sauce, and
Worcestershire. In a large pot combine with the cooked rice. May be
made ahead and reheated over low heat or in the microwave. Yield: 4
to 6 servings

Recipe By : Nathalie Dupree Cooks, TVFN

From: Path <phannema@wizard.Ucr.Edu> Date: Wed, 9 Oct 1996 15:30:14
~0700 (P

Serves: 4

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