Restaurant Recipes
Fenwick Catering Red Beans and Rice
Yield: 8 to 10 servings
Ingredients
- 1 pound dried red kidney beans
- 2 quarts water
- 6 tablespoons bacon drippings, divided
- 4 cloves garlic, minced
- 1 large onion, chopped
- 2 green bell peppers, chopped
- 2 red bell peppers, chopped
- 6 to 8 ribs celery, chopped
- 1 to 1 1/2 quarts water
- 1 (16 ounce) can tomatoes, chopped (reserve juice)
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried thyme leaves
- 1/4 pound diced ham
- 2 pounds hot smoked sausage, cut into 1/4 inch slices
- Salt and pepper to taste
- Cooked rice
Instructions
- Wash and pick over dry beans. Combine with 2 quarts water and soak overnight.
- In a pot, heat 4 tablespoons bacon drippings.
- Add garlic and chopped vegetables; sauté lightly.
- Add remaining water.
- Drain beans and add to pot.
- Stir in pepper flakes and thyme leaves. Bring mixture to a slow boil. Reduce heat to simmer.
- In a skillet, sauté ham and sausage with remaining bacon drippings. When meat is lightly browned, add to stockpot. Continue cooking for about 45 minutes, or until beans are tender but not mushy.
- Season with salt and pepper and, if desired, more red pepper flakes.
- Serve with rice.
Nutrition
Nutrition information per serving: Calories 330; Fat 37 g (13 sat.); Carbohydrate 36g; Cholesterol 83mg; Sodium 990mg; Protein 27g
Attribution
Posted by GayleL at Recipe Goldmine 7/6/01 6:49:23 pm.
Source: orlandosentinel.com - June 20, 2001