4 cup dry red beans
1 each onion,chopped
1 tsp salt
1 tbsp vinegar
1 tsp crushed red pepper flakes
1 1/2 lb meaty ham hock
1/4 cup chopped onion
2 tbsp bacon fat
2 cup canned tomato sauce
1/2 tsp ground black pepper
1 tsp tabasco sauce
1/4 tsp dried thyme
3 cup cooked white rice
1/2 lb sausage,cooked and sliced
A Recipe for
Red Beans & Rice- Pink Adobe
Food Tip |
Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
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This Recipe for Red Beans & Rice- Pink Adobe is one of thousands in the Recipes-to-go Bean Cookbook.
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| Barbara Grizzuti Harrison |
Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
| Edward Abbey |
This is a recipe for Red Beans & Rice- Pink Adobe from the recipe cookbook of Recipes-to-go (Bean)
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
All happiness depends on a leisurely breakfast. |
| John Gunther |
Food Tip |
He who lives by the sword eats with bloody hands. |
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No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollock |
A gourmet who thinks of calories is like a tart who looks at her watch. |
| James Beard |
Clean and wash beans. Soak in a large pot overnight. When ready to
cook, drain off water. In a heavy 4-quart pot or dutch oven, heat the
bacon fat. Saute onions until wilted. Add the beans, tomato sauce,
salt, pepper, vinegar, Tabasco, red pepper, and thyme. Add enough
water to cover the beans. Simmer until beans are semi-cooked, about
30 minutes. Remove 1 cup of beans and drain. Mash in processor or
blender. Return mashed beans to pot along with ham hock and cook over
low heat for 2 hours, until the mixture is creamy, stirring
occasionally. (The beans should be creamy and juicy. Toward the end
of cooking time, if the beans seem to dry, add a little broth or
tomato juice.) When done, remove ham hock. Remove meat from hock and
return meat to the pot. Stir to mix. Evenly divide the rice into 6
individual serving bowls. Spoon the beans over the rice. Garnish with
chopped onion, Tabasco sauce, and cooked sausage slices. Serve with
French bread. From: The Pink Adobe Cookbook by, Rosalea Murphy Typed
by: Laura Canada
Serves: 6
Red Beans & Rice- Pink Adobe Recipe brought to you by Recipes To-Go