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Cajun Red Beans & Rice


Thursday, January 01, 2004
6-8 servings
1 lb dried red beans, picked over and rinsed
8 oz. ham hock
2 cups onion, chopped
1 bunch green onion, chopped
4 carrots, sliced
3 ribs celery, chopped
4 garlic cloves, minced
1 cup green bell pepper, chopped
1/2 cup parsley, minced
2 bay leaves
1 tbsp salt
1/2 tsp cayenne pepper
1 tsp black pepper
3 generous dashes of tabasco
1 tbsp worcestershire sauce
1/4 tsp dried oregano
1/4 tsp dried thyme
1 can (8 oz.) tomato sauce
1 lb smoked sausage, cut into pieces
2 cups cooked rice
Soak beans overnight in warm water to cover. Drain just before using. Put drained beans, ham hock and 2 quarts of water in a stock pot. Cover and bring to a boil. Lower heat and simmer for 45 minutes. Add onion, carrots, celery, garlic, green pepper, parsley, spices, tabasco sauce, worcestershire sauce and tomato sauce. Cook slowly for one hour, stirring occasionally. Add sausage. Cook for an additional 45 minutes

Note: the dish could be prepared in advance to this point and refrigerate. Before serving, bring to boil, lower heat and simmer for 30-40 minutes. Remove bay leaf, ham hock. Remove meat from bone and cut into bite sized pieces. Add meat to mixture. Cook rice according to package directions. Serve bean mixture over rice.
Nutrition Facts:
Ken Oliver, "Cooking with Ken" E-mail questions:
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