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creole Red Beans And Rice (louisiana French) this Is A Favorite New Orleans Lunch. 1 Pound Dried Red Kidney Beans
1 1/2 Pounds Ham Hock Or Ham Bone With
Generous Amount Of Meat
1 Bell Pepper, Chopped
1 Onion, Chopped
1/2 Cup Chopped Celery
2 Cloves Garlic, Minced
1 Teaspoon Italian Seasoning
1 Teaspoon Granulated Sugar
1 Jalapeņo Pepper, Chopped place Beans And Ham Hock In A Large Pot. Cover With Water. Water Should Be 1/2 To 3/4 Inch Above Beans. Heat. When Beans And Water Are Hot, Add Bell Pepper, Onion, Celery, Garlic, Seasonings And Jalapeņo Pepper. Cook Slowly For 2 To 3 Hours Or Until Gravy Is Thick And Beans Are Tender. Salt To Taste. serve Over Fluffy White Rice. serves 4. |
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