MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Red Beans 'n Rice
Categories: Beans, Pork, Vegetables, Chilies, Rice
Yield: 8 Servings

1 lb Dry small red beans
2 lb Meaty ham shanks
+=OR=+
2 lb Ham hocks
+=AND=+
1/2 lb Andouille sausage; sliced,
- browned
4 c Water
4 cl Garlic; minced
2 c Onion; chopped
1 1/2 c Chopped celery
1 c Chopped bell pepper
1 tb Worcestershire sauce
2 ts Cajun or Creole seasoning;
- Tony Chachere's (green
- can, Louisiana Fish Fry
- (orange can) or Zatarains
Tabasco sauce
Salt & pepper
Cooked white rice; from
- about 3 cups raw rice

SOAK THE BEANS: Place dried beans in a large bowl and
cover them with cold water by a couple of inches. Let
soak for 8 hours or overnight. (You can quick soak them
by putting them in a bowl and pouring boiling water over
them, covering them by 2", then letting them soak for
two hours.) Drain.

COOK BEANS WITH HAM, GARLIC, ONION, WATER: Place beans,
ham shanks, garlic, chopped onion, and water in a large
(8-quart) pot and bring to a boil. Reduce to a simmer
and cover, simmer for 1 1/2 hours or until beans are
tender.

REMOVE HAM SHANKS, SEPARATE MEAT FROM BONES: Remove ham
shanks from the pot to a dish. Let cool slightly then
shred the meat away from the bones. Return the meat back
to the pot.

ADD VEGETABLES, SEASONINGS, COOK UNTIL THICK: Add the
celery, bell peppers, Worcestershire and seasonings.
Cover and cook for another hour or until the mixture
gets thick.

Season to taste with Tabasco sauce, salt and pepper.

Serve over rice.

Yield: Serves 8

RECIPE FROM: https://www.simplyrecipes.com

Uncle Dirty Dave's Kitchen

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... Remember the seaweed is always greener in someone else's lake.

--- BBBS/Li6 v4.10 Toy-6
* Origin: Prism bbs (1:261/38)