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 Recipe for Red Beans & Rice 2 is one of thousands in the Recipes-to-go Bean Cookbook.
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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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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
Red Beans & Rice 2 Recipe brought to you by Recipes To-Go