MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Red Beans 'n Rice
 Categories: Beans, Pork, Vegetables, Chilies, Rice
      Yield: 8 Servings

      1 lb Dry small red beans
      2 lb Meaty ham shanks -OR-
      2 lb Ham hocks; plus:
    1/2 lb Andouille sausage; sliced,
           - browned
      4 c  Water
      4 cl Garlic; minced
      2 c  Onion; chopped
  1 1/2 c  Celery; chopped
      1 c  Bell pepper; chopped
      1 tb Worcestershire sauce
      2 ts Cajun or Creole seasoning;
           - Tony Chachere's (green
           - can, Louisiana Fish Fry
           - (orange can) or Zatarains
           Tabasco sauce
           Salt & pepper
           Cooked white rice; from
           - about 3 cups raw rice

  SOAK THE BEANS: Place dried beans in a large bowl and
  cover them with cold water by a couple of inches. Let
  soak for 8 hours or overnight. (You can quick soak them
  by putting them in a bowl and pouring boiling water over
  them, covering them by 2", then letting them soak for
  two hours.) Drain.

  COOK BEANS WITH HAM, GARLIC, ONION, WATER: Place beans,
  ham shanks, garlic, chopped onion, and water in a large
  (8-quart) pot and bring to a boil. Reduce to a simmer
  and cover, simmer for 1 1/2 hours or until beans are
  tender.

  REMOVE HAM SHANKS, SEPARATE MEAT FROM BONES: Remove ham
  shanks from the pot to a dish. Let cool slightly then
  shred the meat away from the bones. Return the meat back
  to the pot.

  ADD VEGETABLES, SEASONINGS, COOK UNTIL THICK: Add the
  celery, bell peppers, Worcestershire and seasonings.
  Cover and cook for another hour or until the mixture
  gets thick.

  Season to taste with Tabasco sauce, salt and pepper.

  Serve over rice.

  RECIPE FROM: https://www.simplyrecipes.com

  Uncle Dirty Dave's Kitchen

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