Stewed red beans
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Stewed red beans
  Vegetables    Beans  
Last updated 6/12/2012 1:24:55 AM. Recipe ID 58656. Report a problem with this recipe.
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      Title: Stewed red beans
 Categories: Vegetables
      Yield: 6 Servings
      1 lb Dried red kidney beans
      3    Smoked pork or ham hocks
      1 lb Kielbasa, or smoked pork sau
      4    Celery stalks, chopped
      2    Large onions, peeled and cho
      1    Large green bell pepper
      2 ts Minced garlic
      3    Bay leaves
      1 ts White pepper
      1 ts Thyme
      1 ts Oregano
      2 ts Tabasco, depending on taste
  RINSE THE BEANS IN A COLANDER under cold running water, discarding any
  pebbles or broken beans. Either soak in cold water to cover
  overnight, or bring to a boil and allow to sit, covered, for 1 hour.
  Drain. Bring the beans and ham hocks to a boil with 2 quarts of
  water. Simmer covered for one hour, then remove the ham hocks, and
  drain the beans. When the ham hocks are cool enough to handle, remove
  the meat and discard the skin and bones. While the beans are
  simmering, brown the sausage in a skillet over medium heat. Remove
  the sausage with a slotted spoon, and add the celery, onion, green
  pepper and garlic to the pan. Saute until the onion is translucent,
  about 5 minutes. Place the beans, sausage, vegetables, ham meat, bay
  leaves, salt, pepper, thyme, oregano and Tabasco in a saucepan with 6
  cups of water. Bring to a boil over medium heat, stirring
  occasionally, and cook for 45 to 60 minutes over low heat, stirring
  frequently. Stir frequently, especially towards the end of the
  cooking time. The mixture should be thick and the beans should have
  started to break up. Discard the bay leaves. Serve while hot. Serves
  8. NOTE: The beans can be prepared up to three days in advance and
  refrigerated, tightly covered with plastic wrap. Reheat in a
  microwave oven or in a 300F oven for 25 minutes.

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Recipe ID 58656 (Apr 03, 2005)

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