Red Beans & Rice(Dupree)
Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
red beans
soaked overnight |
|
| ½ | pound |
salt pork
diced |
|
| 3 | cups |
onions
chopped |
|
| 1 | bunch |
scallions, spring or green onions
with tops |
*
|
| 1 | cup |
green bell peppers
chopped |
|
| 2 | large |
garlic cloves
chopped |
*
|
| 1 | cup |
parsley leaves
fresh, finely chopped |
|
| 1 | tablespoon |
salt
|
|
| ¾ | teaspoon |
cayenne pepper
ground |
|
| 1 | teaspoon |
black pepper
freshly ground |
|
| ½ | teaspoon |
oregano
fresh, finely chopped |
|
| 2 | each |
bay leaves
crumbled |
*
|
| 3 | dashes |
red hot pepper sauce
generous |
*
|
| 1 | tablespoon |
worcestershire sauce
|
|
| 3 | cups |
rice
boiled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
red beans
soaked overnight |
|
| 226.8 | g |
salt pork
diced |
|
| 7.1E+2 | ml |
onions
chopped |
|
| 1 | bunch |
scallions, spring or green onions
with tops |
*
|
| 237 | ml |
green bell peppers
chopped |
|
| 2 | large |
garlic cloves
chopped |
*
|
| 237 | ml |
parsley leaves
fresh, finely chopped |
|
| 15 | ml |
salt
|
|
| 3.8 | ml |
cayenne pepper
ground |
|
| 5 | ml |
black pepper
freshly ground |
|
| 2.5 | ml |
oregano
fresh, finely chopped |
|
| 2 | each |
bay leaves
crumbled |
*
|
| 3 | dashes |
red hot pepper sauce
generous |
*
|
| 15 | ml |
worcestershire sauce
|
|
| 7.1E+2 | ml |
rice
boiled |
|
Directions
Drain the beans, place them in 2 quarts of water with the salt pork, and bring to the boil.
Reduce heat, and simmer, covered, for 45 minutes.
Add the chopped onions, green onions, bell pepper, and garlic; and cook slowly for 2 to 3 hours, stirring occasionally.
Test the beans after 2 hours.
They shout be tender not mushy.
Add the parsley, salt, peppers, oregano, bay leaves, hot sauce, and Worcestershire.
In a large pot combine with the cooked rice.
