Name: Red Beans and Rice
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 8
Ingredients: 1 lb dried red beans, picked over; 8 cups cold water; 1/2 lb lean salt pork, bacon, or ham, diced; 1 tbsp olive oil; 1 cup onion, chopped; 1 clove of garlic, peeled and minced; 2 tbsp fresh parsley, chopped; 3/4 tsp salt; 1 1/2 tsp Tabasco sauce; 4 cups rice, hot, freshly cooked

Serves: 8
Prep: 20 min
Cook: 2 hr
Total: 2 hr 20 min
Difficulty: Medium

Ingredients

Servings 8

1 lb dried red beans, picked over
8 cups cold water
1/2 lb lean salt pork, bacon, or ham, diced
1 tbsp olive oil
1 cup onion, chopped
1 clove of garlic, peeled and minced
2 tbsp fresh parsley, chopped
3/4 tsp salt
1 1/2 tsp Tabasco sauce
4 cups rice, hot, freshly cooked

Method

Combine cleaned beans and water, soak overnight (or cover the beans with water, boil for 2 minutes, then let sit for an hour before proceeding).
The next day, add the meat and bring to a simmer. Cook covered for 15 minutes.
Meanwhile in a medium skillet, heat the oil and sauté the onion and garlic for 3 minutes, or until golden. Add the mixture to the beans, along with parsley, salt, and Tabasco. Cover and simmer 1 1/2 to 1 3/4 hours or until the beans are tender enough to mash easily with a fork. Add hot water as needed to keep beans covered, stir occasionally.
When beans are done, they will have absorbed most of the liquid. Serve over hot cooked rice.