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Fenwick Catering Red Beans and Rice

Posted by GayleL at anonymous 7/6/01 6:49:23 pm

Source: orlandosentinel.com - June 20, 2001

Yield: 8 to 10 servings

1 pound dried red kidney beans
2 quarts water
6 tablespoons bacon drippings, divided
4 cloves garlic, minced
1 large onion, chopped
2 green bell peppers, chopped
2 red bell peppers, chopped
6 to 8 ribs celery, chopped
1 to 1 1/2 quarts water
1 (16 ounce) can tomatoes, chopped (reserve juice)
1/2 teaspoon red pepper flakes
1 teaspoon dried thyme leaves
1/4 pound diced ham
2 pounds hot smoked sausage, cut into 1/4-inch slices
Salt and pepper to taste
Cooked rice

Wash and pick over dry beans. Combine with 2 quarts water and soak overnight.

In a pot, heat 4 tablespoons bacon drippings. Add garlic and chopped vegetables; saut? lightly. Add remaining water.

Drain beans and add to pot. Stir in pepper flakes and thyme leaves. Bring mixture to a slow boil. Reduce heat to simmer.

In a skillet, saut? ham and sausage with remaining bacon drippings. When meat is lightly browned, add to stockpot. Continue cooking for about 45 minutes, or until beans are tender but not mushy. Season with salt and pepper and, if desired, more red pepper flakes. Serve with rice.

Nutrition information per serving: Calories330; Fat37 g (13 sat.); Carbohydrate36 g; Cholesterol 83 mg; Sodium 990 mg; Protein 27 g



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