Red beans & rice--new orleans style
Yield: 8 Servings
Ingredients:
- 1 lb Dried red beans Water
- 1 c Dry red wine (opt)
- 3 Large onions chopped
- 1 tb Garlic chopped
- 1/2 c Finely chopped parsley
- 1/2 c Chopped green onions
- 1/4 c Bacon drippings
- 1 Ham bone and scraps (hocks)
- 10 c Ham stock or water
Instructions:
Salt to taste Tabasco sauce to taste Prepare the beans the night before. Clean and pick through beans to remove foreign objects. Rinse several times in water to make sure beans are absolutely clean. In a lge. mixing bowl combine the beans with enough water to cover by 1 inch and the wine onions garlic parsley and green onions. Soak overnight covered. Next morning saute the hambone and scraps in the bacon drippings in an 8 qt. pot. Pour the beans with soaking water and all the seasonings into the pot then add enough stock to cover the beans by 2 inches; bring to a boil then reduce the heat. Cover and simmer for 2 hrs. stirring occasionally so the beans won't stick and burn. Season with salt and hot sauce when the beans are tender. To make beans thicker remove about a cup full mash and return to the pot. Stir in. Serve over hot cooked rice.
