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Full Online Book HomeLearning KitchenBeansandgrains - Red Beans - Red Beans And Rice By Mai
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Beansandgrains - Red Beans -  Red Beans And Rice By Mai Post by :AaronC Category :Learning Kitchen Author :Unknown Date :November 2011 Read :794

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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 beans. Put in sausage. Season with red, black and white pepper.

Cook all day on low. When done, remove a few spoonfuls of beans, mash well, and return to crock to thicken mixture. Add salt, and adjust seasoning to taste.

Use remaining 2 cups chicken stock to make 4 helpings of white minute rice according to package instructions. Serve beans over hot rice with garlic toast or French bread and applesauce.
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1 pound red kidney beans Ham bone with generous amount of meat 1 pound pepperoni, sliced 1 bay leaf Dash red pepper Cumin powder to taste 1 large onion, chopped 1 clove garlic, chopped Wash and pick over beans. Cover in cold water and soak overnight. Cook pepperoni, onions, and garlic until slightly browned. Add beans and water in which they have been soaked, then ham bone and more water to cover, bay leaf, red pepper and cumin powder to taste. Cook slowly for several hours. Note: Cornbread goes well with red beans. SERVES 8 Copyright 1959 The Junior League
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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
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