Red Beans & Rice- Pink Adobe Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Dry red beans,
1 each: Onion, chopped
1 tsp: Salt,
1 tbsp: Vinegar,
1 tsp: Crushed red pepper flakes,
1 1/2 lbs: Meaty ham hock,
1/4 cup: Chopped onion,
2 tbsp: Bacon fat,
2 cup: Canned tomato sauce,
1/2 tsp: Ground black pepper,
1 tsp: Tabasco sauce,
1/4 tsp: Dried thyme,
3 cup: Cooked white rice,
1/2 lbs: Sausage, cooked and sliced
Directions:
Clean and wash beans. Soak in a large pot overnight. When ready to
cook, drain off water. In a heavy 4-quart pot or dutch oven, heat the
bacon fat. Saute onions until wilted. Add the beans, tomato sauce,
salt, pepper, vinegar, Tabasco, red pepper, and thyme. Add enough
water to cover the beans. Simmer until beans are semi-cooked, about
30 minutes. Remove 1 cup of beans and drain. Mash in processor or
blender. Return mashed beans to pot along with ham hock and cook over
low heat for 2 hours, until the mixture is creamy, stirring
occasionally. (The beans should be creamy and juicy. Toward the end
of cooking time, if the beans seem to dry, add a little broth or
tomato juice.) When done, remove ham hock. Remove meat from hock and
return meat to the pot. Stir to mix. Evenly divide the rice into 6
individual serving bowls. Spoon the beans over the rice. Garnish with
chopped onion, Tabasco sauce, and cooked sausage slices. Serve with
French bread. From: The Pink Adobe Cookbook by, Rosalea Murphy Typed
by: Laura Canada
Source from luhu.jp
cook, drain off water. In a heavy 4-quart pot or dutch oven, heat the
bacon fat. Saute onions until wilted. Add the beans, tomato sauce,
salt, pepper, vinegar, Tabasco, red pepper, and thyme. Add enough
water to cover the beans. Simmer until beans are semi-cooked, about
30 minutes. Remove 1 cup of beans and drain. Mash in processor or
blender. Return mashed beans to pot along with ham hock and cook over
low heat for 2 hours, until the mixture is creamy, stirring
occasionally. (The beans should be creamy and juicy. Toward the end
of cooking time, if the beans seem to dry, add a little broth or
tomato juice.) When done, remove ham hock. Remove meat from hock and
return meat to the pot. Stir to mix. Evenly divide the rice into 6
individual serving bowls. Spoon the beans over the rice. Garnish with
chopped onion, Tabasco sauce, and cooked sausage slices. Serve with
French bread. From: The Pink Adobe Cookbook by, Rosalea Murphy Typed
by: Laura Canada
Source from luhu.jp
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