Tabasco Classic - Red Beans and Rice on Monda

Title:
Tabasco Classic - Red Beans and Rice on Monda

Yield:
8 Servings

Categories:
Rice,
Beans,
Spicy,
Hot,
Tabasco




Ingredients:





     1 lb Dried Red Beans, Picked Over


     8 c  Cold Water


   1/2 lb Lean Salt Pork, Bacon, Or


          - Ham, Diced


     1 tb Olive Oil


     1 c  Chopped Onion


     1    Minced Garlic Clove


     2 tb Chopped Fresh Parsley


   3/4 ts Salt


 1 1/2 ts Tabasco Pepper Sauce


     4 c  Hot Cooked Rice






 In New Orleans, Red Beans and Rice has evolved into a traditional Monday


 dish, but it's a fine accompaniment anytime for fried chicken, pork chops,


 ham, or sausage. ~------------------------------------------------------


 ~----------------- In a large saucepan combine the dried beans and the


 water, cover, and soak overnight. Add the pork, bacon, or ham 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, salt, and Tabasco sauce. Cover and simmer 1-1/2 to 1-3/4 hours


 longer, or until the beans are tender enough to mash one easily with a


 fork.  Add hot water as needed to keep the beans covered, and stir


 occasionally.  When the beans are finished they will have soaked up most of


 the liquid.  Serve over the hot cooked rice.


 


 From: The Tabasco Cookbook.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini