Title: Tabasco classic - red beans & rice on monda
 Categories: Rice, Beans, Spicy, Hot, Tabasco
      Yield: 8 Servings
 
      1 lb Dried Red Beans, Picked Over
      8 c  Cold Water
    1/2 lb Lean Salt Pork, Bacon, Or
           - Ham, Diced
      1 tb Olive Oil
      1 c  Chopped Onion
      1    Minced Garlic Clove
      2 tb Chopped Fresh Parsley
    3/4 ts Salt
  1 1/2 ts Tabasco Pepper Sauce
      4 c  Hot Cooked Rice
 
  In New Orleans, Red Beans and Rice has evolved into a traditional
  Monday dish, but it's a fine accompaniment anytime for fried chicken,
  pork chops, ham, or sausage.
  ~------------------------------------------------------
  ~----------------- In a large saucepan combine the dried beans and
  the water, cover, and soak overnight. Add the pork, bacon, or ham and
  bring to a simmer. Cook, covered, for 15 minutes.
  
  Meanwhile, in a medium skillet heat the oil and saute the onion and
  garlic for 3 minutes or until golden. Add the mixture to the beans
  along with the parsley, salt, and Tabasco sauce. Cover and simmer
  1-1/2 to 1-3/4 hours longer, or until the beans are tender enough to
  mash one easily with a fork.  Add hot water as needed to keep the
  beans covered, and stir occasionally.  When the beans are finished
  they will have soaked up most of the liquid.  Serve over the hot
  cooked rice.
  
  From: The Tabasco Cookbook.