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New Orleans Red Beans And Rice
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2
1
1
1
pounds dry kidney beans
large onion
/2 cup chopped celery
chopped garlic clove, (optional)
bay leaves
/2 teaspoon fresh thyme, (or dried if fresh is not available)
•
•
•
• 2
• 1
• Seasoned Salt, to taste
• 2
Smoked Turkey Legs, cut in pieces by butcher
• Prudholm's Poultry or Meat or Soup Magic
• Hot Sauce, to taste
Wash and soak the beans overnight In the morning, rinse and discard the
water P lace the onion, celery, garlic, Turkey legs and bay leaves and thyme
on the bot tom of the Crock Pot Pour beans on top Add water to cover to top
of Crock Pot S hake in hot sauce (You may have to maneuver the ingredients
to get the top on; however, leave the top without lifting for the first few
hours and the beans wi ll cook down). Cook on high for 1 hour and reduce to
low for 7−8 (sometimes you may want to go a little longer if th ey are not
tender − going to 10 will not hurt). When beans are done remove appr
oximately 1 cup and mash to a paste Add the paste back to the pot and stir
Turn the pot off and let stand for about 1 hour Serve over Uncle Ben's rice
with smoked sausage and hot sauce.
New Orleans Red Beans And Rice
115
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