Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenBeansandgrains - Red Beans - Louisiana Red Beans And Rice
Famous Authors (View All Authors)
Beansandgrains - Red Beans -  Louisiana Red Beans And Rice Post by :biglou00 Category :Learning Kitchen Author :Unknown Date :November 2011 Read :910

Click below to download : Beansandgrains - Red Beans - Louisiana Red Beans And Rice (Format : PDF)

Beansandgrains - Red Beans - Louisiana Red Beans And Rice

1 cup red beans, washed and drained
3 cups of water
1 clove of garlic, chopped
1 medium onion, chopped
1 rib celery, chopped
2 tablespoons parsley, chopped
1 large bay leaf, crushed


Cook beans in water. Season with salt and bacon drippings, ham or other seasoning meat. Cook for 1-1/2 to 2 hours.

Add onion, garlic, celery, and bay leaf. Continue to cook over low heat for 1/2 to 1 hour. If beans become too dry, add heated water. Two tablespoons of sugar improve the whole effect. Serve on mounds of rice.

SERVES 4

Copyright 1959 The Junior League of Baton Rouge, Inc. All rights reserved.
If you like this book please share to your friends :
NEXT BOOKS

Beansandgrains - Red Beans -  Red Beans And Rice By Mai Beansandgrains - Red Beans - Red Beans And Rice By Mai

Beansandgrains - Red Beans -  Red Beans And Rice By Mai
1/2 pound red beans, dry 5 cups homemade chicken stock 1 smallish ham shank 2 tablespoons butter 1/2 large red onion, chopped 1/2 bell pepper, chopped 2 ribs celery, chopped 2-3 cloves garlic, minced 2 smoked sausage links or keilbasa 1 or 2 bay leaves Red, black, and white pepper to taste Salt to taste Soak beans overnight. Drain beans and place into crock pot with 2-3 cups chicken stock and ham hock. Heat butter in medium sauté pan. Over medium heat, sauté onion, green pepper, celery, and garlic in butter until barely softened, about 10 minutes. Add onion mixture to
PREVIOUS BOOKS

Beansandgrains - Red Beans -  Beans With Rice Beansandgrains - Red Beans - Beans With Rice

Beansandgrains - Red Beans -  Beans With Rice
3 cups dried small red beans 8 cups of water 3 garlic cloves, mined 1 large onion, chopped 8 cups of fresh water 1-2 ham hocks 1/2 - 3/4 cup ketchup 2 tsps salt pinch of pepper 1 1/2 - 2 tsps ground cumin 1 Tbsp parsley 1 - 2 bay leaves Soak beans overnight in 8 cups of water. Drain. Place soaked beans in slow cooker with garlic, onion and 8 cups of fresh water and ham hocks. Cover: cook on high 12 - 14 hours. Take ham hocks out of cooker and allow to cool. Remove meat from bones.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT