Fitz and Marie's Recipes
  

   Soups and Gumbos   
Red Beans and Rice
   Brian Fitzpatrick (Drawn from Mom's and Chuck Taggart's recipe) Serves 4
 
Ingredients:
  • 1 lb. Red Beans (Camelia if possible)
  • 1 lg. onion, chopped
  • 1 Bell pepper (Red for color if not too pricey)
  • 4 cloves garlic, minced
  • 3 ribs celery, chopped
  • 1 bunch of green onions
  • 2 bay leaves
  • 1/2 to 1 tsp. dried thyme leaves, crushed
  • 2 tbsp. fresh parsley, chopped fine.
  • 8-10 cups water (8 for creamy beans, 10 for soupy beans)
  • 1 lb pickle meat or sausage
  • Ham bone or smoked pork hocks for flavoring
  • Dashes of Tabasco or Crystal hot sauce
  • A few dashes Worcestershire sauce


  • Creole Seasoning blend, to taste or,
  • red pepper and black pepper to taste


  • Pickled onions (optional)

Place all ingredients except meat in a large pot, bring to boil, then ssimmer for a couple of hours. Add meat about 30 minutes before serving. For flavor, add a hambone and/or smoked pork hocks. I like to add a 1/2 pound of ham plus about half a pound of sausage (spicy sausage will give it a nice kick). Serve with sliced pickled onions on top to give it a good zing.


 
chop
Last modified 06 August, 2004
© 2002 B. W. Fitzpatrick
brought to you by red-bean