Recipe - Judys Red Beans And Rice

1 pound Dry red kidney beans
Water to cover beans
2 Ham hocks for flavoring
(optional)
2 One half cup Finely chopped celery
2 cup Finely chopped onions
2 cup Finely chopped green bell
peppers
5 Bay leaves
Salt to taste (12 tsp.)
added when beans are
nearly done
2 teaspoon Pepper
2 teaspoon Dried thyme leaves
1 One half teaspoon Garlic powder
1 One half teaspoon Oregano leaves
1 teaspoon Red pepper (Cayenne)
1 tablespoon Tabasco sauce
1 pound Andouille smoked sausage or
Polish sausage; cut into
3/4" pieces
4 cup Hot cooked rice

Date: Sat, 17 Feb 1996 10:06:18 0600

From: Judy Howle howle@EbiCom.net
Here is another recipe that I adapted from Paul Prudhomme. JUDY'S RED
BEANS AND RICE, (Adapted from Paul Prudhomme's recipe).

Sort and wash beans well. Cover beans with water 2" above beans and soak
overnight. Drain just before using. Place ham hocks, beans, vegetables
and seasonings in stockpot with ample water to cover beans by 12". Bring
to a boil; reduce heat and simmer for 1One half hrs. or until beans are tender
but not falling apart. Remove ham hocks and pick meat from bone. Add salt
if desired. Add sausage and continue cooking until beans start to break up.
Add ham meat and serve immediately over hot cooked rice.

CHILEHEADS DIGEST V2 #243

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