Recipe - Craigs Favorite Red Beans And Rice

1 pound Red beans
2 tablespoon Olive oil
2 tablespoon Bacon drippings
2 Cloves garlic; minced
1 md Onion; minced
1 bn Scallion; with tops, cut or sliced up
thin
One half md Bell pepper; minced
4 Celery stalk; w/leaves,
minced
1 tablespoon Parsley
1 pound Ham seasoning (cubes)
6 ounce Salt bacon (opt)
One half teaspoon Thyme
1 Bay leaf
One half teaspoon Dried Italian seasoning
One half teaspoon Lemon pepper
2 Chicken bouillon cubes

From: beck4@nyc.pipeline.com (Eileen & Bob Holze)

Date: Mon, 13 May 1996 10:41:47 GMT
Soak the red beans in water overnight. Drain and rinse well In a pressure
cooker, heat the olive oil and bacon drippings. Add the garlic, onion,
green onions, bell pepper, celery and parsley. Saute for about 5 to 8
minutes. Add the remaining ingredients, including the drained red beans.
Add enough water to cover the beans by at least 1 inch. Pressure cook for
25 minutes. Uncover and continue to cook for about 15 minutes to thicken.

Serve over rice with French Bread.

Serves 6 or more.

Submitted by Chiqui Collier, Cookery N'Orleans Style Restaurant. The
Legends of Louisisna Cookbook; Sheila Ainbinder; ISBN 0671708171

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