red beans and rice
Red Beans and Rice Source: Culinary Institute of New Orleans Serves 10 (8 ounce) portions. 16 ounces red beans 3 sprigs thyme 6 bay leaves 16 ounces pickled pork 1/2 cup butter or ...
Ingredients
- 16ounces red beans
- 3sprigs thyme
- 6bay leaves
- 16ounces pickled pork
- 1/2cupbutter or bacon drippings (1/4 pound bacon)
- 6cloves garlic, minced
- 6stalks celery, chopped
- 2cups parsley, chopped
Directions
- 1
Red Beans and Rice Source: Culinary Institute of New Orleans Serves 10 (8 ounce) portions
- 2
16 ounces red beans 3 sprigs thyme 6 bay leaves 16 ounces pickled pork 1/2 cup butter or bacon drippings (1/4 pound bacon) 6 cloves garlic,
- 3
Drain and place in a pot of fresh water until covered by 1 inch
- 4
Add the thyme, bay leaves and the pickled pork and bring to a boil
- 5
Reduce the heat and simmer 1 1/4 to 1 1/2 hours longer
- 6
Do not boil
- 7
Melt butter or place diced bacon in a small skillet and cook the onion, bell pepper, garlic and celery until the onions look translucent
- 8
Add this mixture to the beans along with parsley and continue cooking them for 1 1/4 to 1 1/2 hours longer, adding more water if necessary