Red Beans and Rice

From: (Stephanie da Silva)

Date: Wed, 14 Jul 1993 13:58:58 GMT


Red Beans and Rice #1

1 pound red beans, soaked overnight
1 medium onion, chopped
1 bunch of green onions, chopped
7 cloves of garlic, chopped
1/2 cup parsley
1 rib celery, chopped
1/2 cup ketchup
1 bell pepper, seeded and chopped
1 tablespoon Worcestershire sauce
2 tablespoons tabasco sauce
2 bay leaves
1 teaspoon thyme
salt and pepper
1 pound smoked sausage cut into 1 inch pieces
1 pound pickled pork, rinsed and cut into cubes
Cooked Rice

Drain the beans.  Put them in a large heavy pot and add 3 quarts of
fresh water.  Cover and simmer for one hour or until the beans are
tender.  Watch that the water does not boil down too far.  The
beans must be covered with water at all times.  Add the rest of the
ingredients, except for the rice.  Add more water to cover if needed.
Simmer for 1 to 1 1/2 hours or until the liquid has thickened.
Serve over rice.


4 servings
1 lb red beans
1 1/2 lb smoked sausage, sliced
1/2 lb smoked ham shanks
1 large onion chopped
1 green pepper, seeded and chopped
1 celery stalk, chopped
1 garlic clove, finely chopped
1 t dried thyme, crumbled
1 t ground pepper
1/2 t ground sage
1 bay leaf
Pinch of ground red pepper
Freshly Cooked Rice

Place beans in Dutch oven and cover generously with water.  Let soak
for 30 minutes.  Add all remaining ingredients to beans except salt
and rice.  Bring to boil over medium heat.  Reduce heat to medium-low,
cover, and simmer until beans are tender, adding more water if
necessary, about 2 1/2 hours.  Add salt to taste.  Remove ham bones.
Remove about 3 Tablespoons of beans from mixture and mash to a paste.
Return bean paste to mixture and stir.  Simmer 15 more minutes and
then serve hot over the rice.

Red Beans and Rice #3

1 pound red kidney beans
1 meaty ham bone
2 large onions, chopped
1 bell pepper, chopped
2 ribs celery, chopped
2 cloves garlic, finely chopped
Salt and pepper to taste ( use Tony's if possible )
pinch of sugar
1 bay leaf ( optional )
2 pounds Owen's spicy sausage links
1/4 cup parsley, chopped
Cooked rice

Soak beans overnight, rinse.  Cover with water and cook with
ham bone ( fat trimmed off ), onion, bell pepper, celery, salt,
pepper, sugar, and bay leaf.  While beans are cooking, boil
sausage in skillet.  Drain, fry until crisp, and set aside.
Cook beans until fork tender ( 1 - 2 Hrs ); then add fried
sausage.  JUST before serving, remove bay leaf and add parsely.
Serves 8 ( small servings ) and freezes well.  

Serve with corn bread and mustard greens to complete the mood.

Red Beans and Rice #4

( Shane's 40 min variety )

2 cans Red Beans ( black-eyed peas also work )
1/2 pound smoked sausage ( the smokier the better )
1 medium to large onion, chopped
1/2 bell pepper, chopped ( too much will make it bitter )
2 green onions ( if you have them ) 
1 rib of celery, chopped ( if you have it )
1 tsp minced garlic ( I usually get it in the little jar )
salt, pepper, red pepper, tabasco (or just Tony's if you have it)
thyme and parsley ( if you have them )
a little beer ( if you're drinking one or have one handy )
a little vegetable oil
uncooked rice

Rinse out the Red beans in their cans and fill the cans with
water, set aside.  Chop up all that needs to be chopped up
( including sausage ) and get out your trusty deep black iron
skillet or pot.  Put enough oil to wet the bottom of the pot
and start frying the sausage.  After about a 1 min or so, 
season the sausage really well with the salt and pepper (
esp pepper ). When the sausage is about 1/2 done, stir in the
onions, bell pepper, and celery.  Stir fry it all until the
sausage is done and the vegetables are limp. ( push the
sausage to the side of the skillet if it cooks too fast and
focus on the vegetables ).  Pour in the beans and water, and
add about another can of water ( cover all the contents and
leave burner at frying setting ).  Add the garlic, a few
shakes of tabasco, a little ( about 2 tablespoons ) beer, a
pinch of thyme, and about 1/4 cup parsley.  While the 
mixture comes to a boil, start the rice on another burner.
Keep the Red beans at a raging simmer, and stir often.  When
the rice is done, the beans should be about done.  Cook the
beans down to the desired consistancy, and squash a few beans
on the bottom for a more paste like texture.  Serve beans
over rice with a little more pepper sprinkled on top.
Serves 3.


     1   pound of small red beans
     1/2 pound of ham hocks or smoked hocks (optional) (can substitute polish
         sausage, if you want)
     1   large yellow onion, peeled and chopped
     3   stalks celery, chopped
     1   Tablespoon parsley
     1/2 green pepper, chopped
     1-2 bay leaves
     2   large cloves garlic, crushed
     1/8 pound margarine
         Pepper to taste
     1   Tablespoon Worchestershire sauce
         Tabasco to taste
         Salt to taste
     3 cups cooked white rice

Soak beans overnight in ample water.  The next day, drain the water
from the beans, and place in a heavy kettle.  Add the ham, onion,
celery, parsley, bay leaves, and garlic, and add water to the pot
barely to cover the contents.  Bring to a boil, and then turn to a
simmer.  Simmer, uncovered, for 2 hours, being careful that the beans
do not stick or become too dry.  You may have to add a little water.

After the initial two hours of cooking, add the margarine, pepper,
Worchestershire, and Tabasco to the pot.  Continue cooking for 1 more
hour, this time with a lid on the pot and the heat quite low.

Correct the seasonings.  You may wich to add a bit of salt, but do not
add salt until this point because salt cooks out of the ham (if
present) and will season the beans.

Serve over white rice.  Pass additional Tabasco sauce for the brave!


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