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New Orleans Red Beans and Rice

Recipe By: Elizabeth Powell
Serving Size: 6 Preparation Time :4:00
Categories : Beans Rice Ethnic Healthy And Hearty


1 pound red kidney beans --dried
1/2 pound salt pork
1 whole onion --chopped
2 cloves garlic --chopped
1/4 cup celery --chopped
1 quart ham or beef stock
1/2 teaspoon Tabasco sauce
1 teaspoon salt
1 whole bay leaf
1/4 teaspoon thyme
3 cups rice


Soak beans in water overnight. Drain. In a Dutch oven, brown salt pork. Add onions, garlic, and celery and saute for 3 minutes. Add beans, stock, Tabasco sauce, salt, and herbs. Simmer 3 hours or until beans are tender. Add water when necessary during cooking; water should barely cover beans at end of cooking. Remove 1 cup beans and mash to paste. Add mashed bean paste back to beans; stir until liquid is thickened. Serve over hot rice.

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