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1995-09-28
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From: Columban Trojan <columban@eagle.ibc.edu>
Newsgroups: rec.food.recipes
Subject: Red Beans & Rice
Date: 23 Mar 1995 22:07:57 -0700
Organization: Engineering International Inc., Public Internet Access
Message-ID: <Pine.PTX.3.91.950319083448.19612C-100000@eagle.ibc.edu>
The following recipe is credited to Wes Bowman, Birmingham, Ala. It
appeared in Southern Living Magazine.
RED BEANS & RICE
1 lb dried Red beans 3 qts water
1 lb cooked ham, diced 1 large onion, chopped
1/2 cup Worcestershire sauce 1 tsp. garlic salt
1/2 tsp pepper 1/8 tsp Red Pepper
1/8 tsp. ground cinnamon 3 bay leaves
Hot Cooked Rice
Sort & wash beans. Combine beans & water in a large Dutch oven; bring to
a boil. cover, reduce heat to medium & cook 40 minutes.
Add next 8 ingredients; cover, reduce heat & simmer two hours, stirring
occasionally. Mash most of beans against side of Dutch oven with back of
spoon; stir well. Cover & bring to a boil; reduce heat to medium high
and cook uncovered an additional hour or until desired degree of
doneness, stirring occasionally. Discard bay leaves. Serve over hot
cooked rice.
(You may want to soak the beans overnight).
columban@eagle.ibc.edu