Red Beans and Rice on Monday
(Shared recipe courtesy of Tabasco.com.)
- 1 pound dried red beans, picked over
- 8 cups of cold water
- 1/2 pound lean salt pork, bacon or ham, diced
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 garlic clove, peeled and minced
- 2 tablespoons chopped fresh parsley
- 3/4 teaspoon salt
- 1-1/2 teaspoons TABASCO brand Pepper Sauce
- 4 cups hot cooked rice
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 sauté the onion and garlic for three minutes or until golden. Add the mixture to the beans along with the parsley, salt, and TABASCO® brand Pepper 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 hot cooked rice.
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