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1 pound dried red beans, picked over

8 cups cold water

1/2 pound lean salt pork, bacon, or diced ham

1 tablespoon olive oil

1 cup chopped onion

1 garlic clove, minced

2 tablespoons chopped fresh parsley

3/4 teaspoon salt

1 1/2 teaspoons Tabasco sauce

4 cups hot cooked rice

In a large saucepan, combine the dried beans and water. Cover, and soak overnight. Add the selected meat and bring to a simmer. Cook, covered, for 15 minutes. Meanwhile, in a medium skillet, heat the oil and saute the onion and garlic for 3 minutes, or until golden. Add the mixture to the beans along with the parsley, Tabasco, and salt. Cover and simmer 1 3/4 hours longer, or until beans are tender. While cooking, add hot water as needed to keep the beans covered, and stir occasionally.

Serve over the hot cooked rice. Yield: 8 servings.

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