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Tuesday, September 29, 2009

Red Beans and Rice (Makes 4 Gallons)

Leftovers from a large smoked ham with bone. (Almost a whole ham.)
4 pounds red beans soaked overnight, drained, covered with water, boiled 2 hours and drained again.
4 packages Andouille Sausage, cooked and drained
8 onions chopped
1 package celery chopped
8 jalapenos, chopped, seeded and deveined
8 hot banana peppers, chopped, " " "
3 carrots
2 cans tomato sauce or 2 cans tomato paste
2 bulbs garlic, pressed
8 bay leaves
1 tsp basil
1 tsp oregano
1-2 Tablespoons dried thyme(Start with 1 tsp and taste as you increase. I'm not sure I liked as much as I put last time)
Black Pepper
Red Pepper
Tony's to taste (Last time I used 6 Tblsp, but I may like it better with just salt to taste)
Sugar to taste(Last time 1 used 2 Tblsp)
2 tablespoons Worchestershire Sauce
6 T chopped fresh parsley
Boil ham until falling off the bone, defat and add ham and broth to beans. Add tomato sauce. Add seasonings. Bring to boil and reduce to simmer.
Saute vegetables in olive oil until tender. Add to beans. Saute garlic for 1 -2 minutes and add.
Brown sausage, drain, and add.
Simmer until tender.

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