Recipe By : Nathalie Dupree Cooks, TVFN
Serving Size : 4 Preparation Time :0:30
Categories : Rice Beans
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Dried red beans --
- soaked overnight
1/2 lb Salt pork or ham hock -- diced
3 c Onion -- chopped
1 bn Green onions with tops --
- chopped
1 c Green bell pepper -- chopped
2 cl Garlic -- chopped
1 c Fresh parsley -- finely chopped
1 tb Salt
3/4 ts Ground cayenne
1 ts Freshly ground black pepper
1/2 ts Fresh oregano -- finely chopped
2 Bay leaves -- crumbled
3 ds Hot sauce -- generous
1 tb Worcestershire sauce
3 c Boiled rice
Drain the beans, place them in 2 qt water with the salt pork, and
bring to the boil. Reduce heat, and simmer, covered, for 45 minutes.
Add the chopped onions, green onions, bell pepper, and garlic; and
cook slowly for 2 to 3 hours, stirring occasionally. Test the beans
after 2 hours. They shout be tender not mushy. Add the parsley, salt,
peppers, oregano, bay leaves, hot sauce, and Worcestershire. In a
large pot combine with the cooked rice. May be made ahead and
reheated over low heat or in the microwave.
