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Creole Cooked Red Beans




Source of Recipe


Internet


List of Ingredients




1 lb. dried red beans
1 ham bone
8-10 cups water
1 (8-oz.) can tomato sauce
2 tsp. garlic salt
1/4 tsp. Tabasco sauce
1 tsp. Lea and Perrins Worcestershire sauce
1/2 lb. ham, diced
1/2 lb. hot sausage, sliced
1/2 lb. smoked sausage, sliced
1/2 cup chopped celery
1 cup chopped onion
3 cloves garlic, pressed
2 bay leaves
salt and pepper to taste
1/4 cup chopped parsley
2 cups rice, cooked

Recipe



Preparation of the beans:

Wash and sort the beans. Cover the beans with water and boil for 2 minutes. Remove from the heat an let the beans soak for at least 1 hour. Even if you plan to soak the beans overnight, this method keeps the beans from souring.
This short-soak method helps retain the vitamins, cuts cooking time considerably, and produces beans with fewer hard skins than those soaked overnight. Add the salt and flavorings only after soaking. Salt has a tendency
to toughen the beans which causes them to take longer to cook. In order to prevent the beans from boiling over, add 1 tbsp. bacon grease or butter, a piece of slab bacon, or seasoning ham with some fat on it.

One cup of dried beans yields, depending on the variety and size of the beans, 2 to 2 3/4 cups cooked beans. Nutritionally, beans are high in protein, but they require the addition of rice to be a complete protein.

After beans are prepared:

In a large pot place the ham bone, water, tomato sauce, garlic salt, Tabasco
sauce, Worcestershire sauce and beans. Cook, uncovered, over low heat.

In a skillet sauté the ham and sausage until the grease is rendered. Transfer the ham and sausage to the bean pot.

To the grease in the skillet add the celery, onion, and garlic and sauté until soft.

Pour this mixture into the bean pot. Add the bay leaves, salt, and pepper and continue cooking for 2 to 2 1/2 hours, or until the beans are soft and creamy. Add the water while cooking if necessary.

Remove the bay leaves and add the parsley.

Serve the beans over the rice.