Recipe - Creole Coffee Ice Cream Punch

1 pound Dried red beans
1 Ham bone
8 (up to)
10 cup Water
1 cn (8oz) tomato sauce
2 teaspoon Garlic salt
One fourth teaspoon Tabasco sauce
1 teaspoon Lea and Perrins
worcestershire sauce
One half pound Ham; minced
One half pound Hot sausage; cut or sliced up
One half pound Smoked sausage; cut or sliced up
One half cup Chopped celery
1 cup Chopped onion
3 Cloves garlic; pressed
2 Bay leaves
Salt and pepper to taste
One fourth cup Chopped parsley
2 cup Rice; cooked

These recipes are dedicated to the memory of Chef Buster Holmes, whose
Buster Holmes' Bar and Restaurant in the French Quarter defined what New
Orleans Red Beans and Rice are all about. Chef Buster died on Monday,
February 28, 1994, at the age of 89.

Preparation of the beans: Wash and sort the beans. Cover the beans with
water and boil for 2 minutes. Remove from the heat an let the beans soak
for at least 1 hour. Even if you plan to soak the beans overnight, this
method keeps the beans from souring. This shortsoak method helps retain
the vitamins, cuts cooking time considerably, and produces beans with fewer
hard skins than those soaked overnight. Add the salt and vlavorings only
after soaking. Salt has a dendency to toughen the beans which causes them
to take longer to cook. In order to prevent the beans from boiling over,
add 1 tbsp. bacon grease or butter, a piece of slab bacon, or seasoning ham
wieth some fat on it. One cup of dried beans yields, depending on the
variety and size of the beans, 2 to 2Three fourths cups cooked beans. Nutritionally,
beans are high in protein, but they require the addition of rice to be a
complete protein.

After beans are prepared: In a large pot place the ham bone, water, tomato
sauce, garlic salt, Tabasco sauce, Worcestershire sauce and beans. Cook,
uncovered, over low heat. In a skillet saute the ham and sausage until the
grease is rendered. Transfer the ham and sausage to the bean pot. To the
grease in the skillet add the cleery, onion, and garlic and saute until
soft. Pour this mixture into the bean pot. Add the bay leaves, salt, and
pepper and continue cooking for 2 to 2 One half hours, or until the beans are
soft and creamy. Add the water while cooking if necessary. Remove the bay
leaves and add the parsley. Serve the beans over the rice. Serves 68.

From _La Bonne Cuisine: Cooking New Orleans Style_

ELENDIL@MINTIR.NEWORLEANS.LA.US

(EDWARD J. BRANLEY)

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