RED BEANS AND RICE 1 pound dry red beans 1 tablespoon bacon dripping, 1 ham hock 2 large onions chopped 2 cloves garlic minced 1 bay leaf 1 teaspoon salt ½ teaspoon black pepper ¼ teaspoon crushed red pepper 4 cups water Wash the beans and soak in water overnight. In the morning, drain
RED BEANS & RICE Yield: 8 Servings 1/2 lb Red kidney beans, soaked 1 lg Green bell pepper, cut into -- strips 1 ea Bay leaf 1/4 c Olive oil 1 md Onion, chopped 1 sm Green bell pepper, chopped 4 ea Garlic cloves, chopped 1/4 ts Oregano 1/2 ts Cumin 3 ts Salt Black pepper to taste 2 c Rice Cook
Soak the kidney beans overnight in the tap water, or you can use the quick soak method. Bring them to a boil in the tap water, and then let them sit, covered, on the back of the stove for an hour or two.
Instructions Place beans, ham hocks, bay leaf and onion in a large pat and add enough water to cover. Bring to a boil. Reduce heat to keep mixture at a slow boil. Cook until beans are very tender and liquid is the consistency of gravy, 3 to 4 hours .. adding more water if/ as needed to maintain
soak red beans ; cook in water and ham boullion ( black pepper )until tender and drain leave some liquid approx. 2 cups. In stove top dutch oven heat oil med -high heat , saut'e sausage,onions, and bell pepper 5 min. or until tender add beans and rotel ( do not drain ) bring to a boil ; cover