Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84 exptools; site ihuxi.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!mhuxt!houxm!ihnp4!ihuxi!megann From: megann@ihuxi.UUCP (Meg McRoberts) Newsgroups: net.cooks Subject: Re: recipe request Message-ID: <1230@ihuxi.UUCP> Date: Sun, 7-Jul-85 02:20:17 EDT Article-I.D.: ihuxi.1230 Posted: Sun Jul 7 02:20:17 1985 Date-Received: Mon, 8-Jul-85 00:46:15 EDT References: <2992@decwrl.UUCP> Organization: AT&T Bell Laboratories Lines: 45 This recipe for red beans and rice comes from the frugal gourmet. i've never tried it (i don't eat pork -- although i was thinking about trying to substitute something for it -- maybe a little curry powder). anyhow. . . 1/2 pund small red beans 1/2 pound ham hocks or smoked ham 1 large yellow onion, peeled and chopped 3 stalks celery, chopped 1 tablespoon parsley 1/2 green pepper, chopped 1 or 2 bay leaves 2 large cloves garlic, crushed 1/8 pound margerine pepper to taste 1 tablespoon worcestershire sauce tabasco to taste salt to taste 3 cups cooked white rice ------ Soak the beans overnight in ample water. The next day, drain the water from the beans, and place in a heavy kettle. Add the ham, onion, celery, parsley, bay leaves, and garlic; add water to the pot barely to cover the contents. Bring to a boil, then turn to a simmer. Simmer, uncovered, for 2 hours, being careful that the beans do not stick or become too dry. You may have to add a little water. After te initial two hours of cooking, add the margerine, peper, worcestershire, and tabasco to the pot. Continue cooking for 1 more hour, this time with the lid on the pot and the heat quite low. Correct the seasonings. You may wish to add a bit of salt, but do not add salt until this point because salt cooks out of the ham hocks or ham and seasons the disk well. Serve over white rice with a nice green salad and a good white wine or beer. meg mcroberts