Tabasco classic - red beans & rice on monday

Yield: 8 Servings

Ingredients:

1 lb Dried Red Beans Picked Over
8 c Cold Water
1/2 lb Lean Salt Pork

Instructions:

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.