Red Beans & Rice 2 Recipe

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Red Beans & Rice 2 Ingredients

3 qt fresh water
7/8 lb red beans (soaked overnight)
1 each medium yellow onion (peeled & chopp, ed)
1 green onions (chopped)
7 cl garlic (peeled & chopped
1/2 cup chopped parsley
2 celery (chopped)
1/2 cup catsup
1 each sweet bell pepper (seeded & chopped, )
1 tbsp worchestershire sauce
2 tbsp tabasco
3 each whole bay leaves
1 tsp whole thyme leaves
1 salt & fresh ground pepper to taste
2 lb smoked sausage (sliced thin)
7/8 lb pickled pork (cut in 1 cube s and r, insed)
1/2 tsp chipotle
1 cup cooked rice
3 cup water for rice (boiled)

A Recipe for
Red Beans & Rice 2

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This is a recipe for Red Beans & Rice 2 from the recipe cookbook of Recipes-to-go (Bean)

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Red Beans & Rice 2

Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

Red Beans & Rice 2 Directions

Fat grams per serving: Approx. Cook Time: 2.5HR Drain
the beans. Put them in a 6-qt. heavy pot and add the fresh water.
Cover and simmer for 1 hour, or until the beans are tender. Watch
that the water does not boil down too far. The beans must be covered
with water at all times. Add the rest of the ingredients, except the
cooked rice, to the pot and more water to cover, if needed. Simmer,
partially covered, for 1 to 1.5 hrs or until the liquid has
thickened. Serve over the cooked rice. Source: THE FRUGAL GOURMET

Serves: 8

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Red Beans & Rice 2 Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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