Side Pannel
Red Beans and Rice #10
Ingredients List
- 1 lb Dried red beans
- 3 qt Water
- 1 lb Cooked ham; diced
- 1 lg Onion; chopped
- 1/2 c Worcestershire sauce
- 1 ts Garlic salt
- 1/2 ts Pepper
- 1/8 ts Red pepper
- 1/8 ts Ground cinnamon
- 3 Bay leaves
- Hot cooked rice
Directions
The following recipe is credited to Wes Bowman, Birmingham, Ala. It
appeared in Southern Living Magazine.
Sort & wash beans. Combine beans & water in a large Dutch oven; bring to a
boil. cover, reduce heat to medium & cook 40 minutes. (You may want to soak
the beans overnight).
Add next 8 ingredients; cover, reduce heat & simmer two hours, stirring
occasionally. Mash most of beans against side of Dutch oven with back of
spoon; stir well. Cover & bring to a boil; reduce heat to medium high and
cook uncovered an additional hour or until desired degree of doneness,
stirring occasionally. Discard bay leaves. Serve over hot cooked rice.
appeared in Southern Living Magazine.
Sort & wash beans. Combine beans & water in a large Dutch oven; bring to a
boil. cover, reduce heat to medium & cook 40 minutes. (You may want to soak
the beans overnight).
Add next 8 ingredients; cover, reduce heat & simmer two hours, stirring
occasionally. Mash most of beans against side of Dutch oven with back of
spoon; stir well. Cover & bring to a boil; reduce heat to medium high and
cook uncovered an additional hour or until desired degree of doneness,
stirring occasionally. Discard bay leaves. Serve over hot cooked rice.
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