Simmer two hours |
NEW ORLEANS RED BEANS
1 lb small red beans, washed, covered with water, soaked
overnight, drained
1 lb ham chopped OR 1 large ham bone
2 large onions, chopped
2 cloves garlic, minced
2 medium celery stalks, chopped
1 bell pepper, chopped
1 C parsley, minced
8 oz tomato sauce (preferably homemade—see recipes in Basics
section)
1 bay leaf
1 pinch thyme
1 pinch oregano
2 quarts water
Salt, pepper, to taste
Cooked fluffy white rice, French bread (preferably
homemade—see recipes in Baked Goods section), and green salad (for serving as a
main course)
Combine drained beans, ham or ham bone, onions, garlic,
celery, bell pepper, parsley, tomato sauce, bay leaf, thyme, oregano, and water
in a stock pot, bring to a boil, reduce heat, and simmer 2 hours or until beans
are soft enough to puree. When cooked, puree 1 C beans in blender, stir back
into beans in pot, and mix (“these beans are slightly soupy”). Add salt and
pepper. “Serve over fluffy white rice as a main course with French bread and
green salad.”
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