1 lb. dry red beans, soaked overnight
3 quarts water
1 yellow onion, peeled and chopped
1 scallion, chopped
7 cloves garlic, peeled and minced
1/2 cup fresh parsley, chopped
1 stalk celery, chopped
1/2 cup catsup
1 green bell pepper, seeded and chopped
1 Tbs. Worcestershire sauce
2 tsp. Tabasco sauce
2 bay leaves
1 tsp. dried thyme
1 lb. smoked sausage, cut into 1-inch pieces
1 pound pickled pork, cut into 1-inch cubes and rinsed
Salt and pepper to taste
Cooked rice for 6 servings
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| Drain the red beans that have been soaked overnight. Place them in a 6-quart heavy pot and add the fresh water. Cover and simmer for 1 hour, or until the beans are tender. Watch that the water does not boil down too far. The beans must be covered with water at all times. Add the yellow and green onions, garlic, parsley, celery, catsup, green bell pepper, Worcestershire and Tobasco sauces, bay leaves, thyme, sausage, and pork to the pot. Adjust seasoning with salt and pepper to taste. Add water to cover if necessary. Simmer the mixture, partially covered, for an hour to an hour and a half, or until the liquid has thickened. Serve over a bed of cooked rice. |
