Red Beans and Rice Red Beans: 1 pound (2 cups) light red kidney beans, sorted and soaked in water overnight 1 tablespoon vegetable oil 2 green onions, chopped 1/2 cup white or yellow onion, chopped 1/4 cup celery leaves, chopped 2 garlic cloves, minced 5 cups water 1 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon Tabasco sauce 1 pound ham shank, cut into 3 or 4 pieces Rice: 6 cups water 1 1/2 teaspoons salt 3 cups uncooked rice 1/2 cup chopped green onions, for garnish - Red Beans:
- Drain beans; discard water.
- Place oil in 4 quart pot and heat. Add 2 green onions, white oryellow onion, celery leaves, and garlic.
- Sauté until onion is tender but not browned.
- Add drained beans, water salt, pepper, and Tobasco sauce. Stir well.
- Bury ham shank pieces in beans. Bring to a boil; reduce heat.
- Cover and simmer until beans are tender, about 1 to 1 1/2 hours.
- Remove ham shank pieces. Cut meat from bones and discard bones. Dice meat and add to beans
- Rice:
- Bring water and salt to boil, add rice, stir, cover and reduce heat to a simmer. Cook for 20 minutes,
- remove from heat and fluff rice with a fork.
- Serve red beans over hot rice.
- Top each serving with a generous sprinkling of green onion
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