Red Beans And Rice 3

Course : Beans
Serves: 4 - 6
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1 pound red beans -- soaked overnight
1 medium yellow onion -- peeled and chopped
1 bunch green onions -- chopped
7 cloves garlic -- peeled and chopped
1/2 cup parsley -- chopped
1 rib celery -- chopped
1/2 cup catsup
1 medium green bell pepper -- seeded and chopped
1 tablespoon worcestershire sauce
2 teaspoons tabasco sauce
2 pieces bay leaves
1 teaspoon thyme -- whole leaves
1 teaspoon salt and freshly ground black pepper to
1 pound smoked sausage -- cut in 1 inch pieces
1 pound pickled pork -- cut in 1 inch cubes and
3 Cup cooked rice

Preparation / Directions:

Drain the beans. Put them in a 6-quart heavy pot and add 3 quarts of fresh water. Cover and simmer for 1 hour, or until the beans are tender. Watch that the water does not boil down too far. The beans must be covered with water at all times. Add the rest of the ingredients, except the cooked rice, to the pot and more water to cover, if needed. simmer, partially covered, for 1 to 1 1/2 hours or until the liquid has thickened. Serve over the cooked rice.


Nutritional Information:

3308 Calories (kcal); 143g Total Fat; (38% calories from fat); 175g Protein; 344g Carbohydrate; 322mg Cholesterol; 6078mg Sodium

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