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  • Flournoy Red Beans And Rice

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    Flournoy Red Beans And Rice
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 lb Dry red beans (preferably Camellia brand)
    • 1 x Meaty ham bone
    • 2 lrg Onions, minced
    • 1 x Green bell pepper, minced
    • 1 x Celery rib, w/leaves, minced
    • 1/2 c. Minced parsley
    • 2 cl Garlic, chopped
    • 1/2 tsp -ea. thyme, salt, sugar Red or possibly black pepper to taste
    • 1 tsp Tabasco
    • 1 x Bay leaf (optional)
    • 1 Tbsp. Worcestershire sauce
    • 1/2 c. Ketchup or possibly tomato sauce Water to cover
    • 2 lb Smoked sausage, cut into
    • 1 x -inch pcs Cooked rice

    Directions

    1. Soak beans in water to cover overnight. Rinse. Put in heavy pot such as a Dutch oven. Add in ham bone (fat trimmed off) and remaining ingredients except sausage and rice. Add in water to cover. Bring to a boil, lower heat, partially cover and simmer 2 hrs, stirring occasionally. Meanwhile, steam sausage in a skillet, drain and pan fry. Add in to cooked beans. Just before serving, remove bay leaf and add in a little more fresh parsley. For added thickness, remove a c. of beaans from pot, mash thorougly and return to pot. Serve the beans over fluffy boiled rice, garnish with minced scallions. Don't forget the vinegar and Tabasco bottles on the side.
    2. Recipe of Carolyn Flournoy from Revel Cookbook

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