Flournoy Red Beans and Rice Recipe

Free Recipe Flournoy Red Beans and Rice

Recipe Type: C Recipes

Recipe Preparation: boil

Cooking Ingredients for Flournoy Red Beans and Rice Recipe

1 lb Dried red beans
(preferably Camellia brand)
1 Meaty ham bone
2 lg Onions, chopped
1 Green bell pepper, chopped
1 Celery rib, w/leaves,
-chopped
1/2 c Chopped parsley
2 cl Garlic, minced
1/2 ts -ea. thyme, salt, sugar
Red or black pepper
-to taste
1 ts Tabasco
1 Bay leaf (optional)
1 tb Worcestershire sauce
1/2 c Ketchup or tomato sauce
Water to cover
2 lb Smoked sausage, cut into
1-inch pieces
Cooked rice

Flournoy Red Beans and Rice Preparation

Soak beans in water to cover overnight. Rinse. Put in heavy pot such as a Dutch oven. Add ham bone (fat trimmed off) and remaining ingredients except sausage and rice. Add water to cover. Bring to a boil, lower heat, partially cover and simmer 2 hours, stirring occasionally. Meanwhile, steam sausage in a skillet, drain and pan fry. Add to cooked beans. Just before serving, remove bay leaf and add a little more fresh parsley. For added thickness, remove a cup of beaans from pot, mash thorougly and return to pot. Serve the beans over fluffy boiled rice, garnish with chopped scallions. Do not forget the vinegar and Tabasco bottles on the side. Recipe of Carolyn Flournoy from Revel Cookbook Posted to MM-Recipes Digest by John Weber <hdbrer@ibm.net> on Mar 24, 98

Cooking Temperature:

Recipe Serves: 8

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