10:35 AM 3/22/98
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Title: Red Beans And Rice, Family Recipe, New Orleans
Servings:  8

1 lb Red kidney beans
1/2 lb Ham, cubed
2 lb Hot smoked sausage, chunks
10 c  Water
2 ea Large onions, chopped
4 tb Cooking oil
1 x  Garlic powder, to taste
1 ea Salt, to taste
1 ea Pepper, to taste

Rinse and sort beans.  Cover with water in large pot and cook over low
fire, covered, for one hour.  Brown onions, ham, and sausage in oil and
add to beans.  Continue cooking beans mixture for two hours on low to
medium heat, partially covered, stirring often.  Add garlic powder, salt,
and pepper, cook for another hour, or until beans are tender.  Add water
as necessary.  If a creamer sauce is desired, mash 1/2 cup of cooked beans
through a strainer and stir into beams mixture.  Tasso or andouille may be
substituted for the ham.  Serve over hot, fluffy, long-grained rice with
warm french bread. 

From:  Jim Himanga

-End Recipe Export- From the recipe collection of Fred Towner
MMMMM----- Recipe via Meal-Master (tm) v8.02

  Title: Tabasco Classic - Red Beans and Rice on Monday 
 Categories: Rice, Beans, Spicy, Hot, Tabasco
  Yield: 8 servings

  1 lb Dried Red Beans, Picked Over
  8 c  Cold Water
1/2 lb Lean Salt Pork, Bacon, Or
       - Ham, Diced
  1 tb Olive Oil
  1 c  Chopped Onion
  1    Minced Garlic Clove
  2 tb Chopped Fresh Parsley
    3/4 ts Salt
  1 1/2 ts Tabasco Pepper Sauce
      4 c  Hot Cooked Rice

In New Orleans, Red Beans and Rice has evolved into a traditional Monday
dish, but it's a fine accompaniment anytime for fried chicken, pork chops,
ham, or sausage.  In a large saucepan combine the dried beans and the
water, cover, and soak overnight.  Add the pork, bacon, or ham and bring
to a simmer.  Cook, covered, for 15 minutes. 

Meanwhile, in a medium skillet heat the oil and saute the onion and garlic
for 3 minutes or until golden.  Add the mixture to the beans along with
the parsley, salt, and Tabasco sauce.  Cover and simmer 1-1/2 to 1-3/4
hours longer, or until the beans are tender enough to mash one easily with
a fork.  Add hot water as needed to keep the beans covered, and stir
occasionally.  When the beans are finished they will have soaked up most
of the liquid.  Serve over the hot cooked rice. 

From: The Tabasco Cookbook.
