1 lb Dried red beans
(preferably Camellia brand)
1 Meaty ham bone
2 lg Onions, chopped
1 Green bell pepper, chopped
1 Celery rib, w/leaves,
-chopped
1/2 c Chopped parsley
2 cl Garlic, minced
1/2 ts -ea. thyme, salt, sugar
Red or black pepper
-to taste
1 ts Tabasco
1 Bay leaf (optional)
1 tb Worcestershire sauce
1/2 c Ketchup or tomato sauce
Water to cover
2 lb Smoked sausage, cut into
1-inch pieces
Cooked rice
Soak beans in water to cover overnight. Rinse. Put in heavy pot such
as a Dutch oven. Add ham bone (fat trimmed off) and remaining
ingredients except sausage and rice. Add water to cover. Bring to a
boil, lower heat, partially cover and simmer 2 hours, stirring
occasionally. Meanwhile, steam sausage in a skillet, drain and pan
fry. Add to cooked beans. Just before serving, remove bay leaf and
add a little more fresh parsley. For added thickness, remove a cup of
beaans from pot, mash thorougly and return to pot. Serve the beans
over fluffy boiled rice, garnish with chopped scallions. Do not
forget the vinegar and Tabasco bottles on the side.
Recipe of Carolyn Flournoy from Revel Cookbook
