Recipe - New Orleans Red Beans And Rice

1 pound Red kidney beans; dried
One half pound Salt pork
1 Onion; chopped
2 Cl Garlic; chopped
One fourth cup Celery; chopped
1 qt Ham or beef stock
One half teaspoon Tabasco sauce
1 teaspoon Salt
1 Bay leaf
One fourth teaspoon Thyme
3 cup Rice

Recipe by: Elizabeth Powell Preparation Time: 4:00 Soak beans in water
overnight. Drain. In a Dutch oven, brown salt pork. Add onions, garlic, and
celery and saute for 3 minutes. Add bean stock, Tabasco sauce, salt, and
herbs. Simmer 3 hours or until beans are tender. Add water when necessary
during cooking; water should barely cover beans at end of cooking. Remove 1
cup beans and mash to paste. Add mashed bean paste back to beans; stir
until liquid is thickened. Serve over hot rice.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini