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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