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    New Orleans Red Beans and Rice

    Source of Recipe

    1 lb. dried red kedney beans
    1 qt. water
    1 ham bone and ham
    1 lg. onion, chopped
    2 cloves garlic, chopped
    1/4 C. chopped celery
    1 t. Tabasco
    1 t. salt
    1/4 t. thyme
    1 bay leaf
    3 C. cooked rice

    1 Soak beans overnight in water. Pour into large heavy pot. Add remaining ingredients except rice. Simmer 3 hours or until beans are tender. Remove ham bone, cut off meat and add to beans. Add water when necessary during cooking. Water should barely cover beans at end of cooking time. Remove 1 cup beans and mash into a paste. Add to beans and stir until liquid is thickened. Serve hot over white rice.




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