Thursday, November 18, 2010

Red Beans and Rice

1 pound red beans, soaked overnight
1/2 lb. chopped ham
1 large onion, diced
3 stalks celery
1/2 green pepper, chopped
2 or 3 bay leaves
1 sprig parsley
Pepper to taste
Shot of Tabasco sauce
2 T. Worcestershire sauce
1/2 cup (or more) veggie puree
Cooked brown rice

Soak beans overnight with a sprinkle of baking soda. In the morning, rinse beans and mix with all of the other ingredients except the rice. Cook all day on low in a crock pot. Serve over hot brown rice.

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