---------------------------------------------------------------- From: dazazel Newsgroups: rec.food.recipes Subject: Red Beans and Rice Followup-To: rec.food.cooking Date: 5 Jul 1999 21:50:17 -0600 Organization: Opera Dog HQ Reply-To: dazazel@usit.net NNTP-Posting-Host: llama.swcp.com This is a recipe my aunt got when she lived in New Orleans. It makes enough to feed an army, and is even better the next day. Since it takes so long to cook but doesn't need a lot of watching as it simmers, my aunt said it was usually made on washday. Red Beans and Rice 2 lb kidney beans, soaked overnight 2 cups chopped onions 1/2 cup chopped green pepper 1 1/3 Tbsp finely minced garlic 2 Tbsp finely minced parsley 1 lb baked ham (not smoked) in cubes 1 lb smoked sausage ham bone 1 Tbsp salt 1/2 tsp pepper 1/8 tsp cayenne 2 whole bay leaves, in quarters 1/2 tsp thyme 1/8 tsp basil water to cover Mix all ingredients and let simmer for at least a couple of hours--preferably all day. Use a wooden spoon to stir occasionally. Serve over cooked rice or add the rice to the beans after the beans are done. Katherine -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.