Ingredients Jump to Instructions ↓

  1. 1 lb Dried red beans (preferably Camellia brand)

  2. 1 Meaty ham bone

  3. 2 lg Onions, chopped

  4. 1 Green bell pepper, chopped

  5. 1 Celery rib, w/leaves, -chopped

  6. 1/2 c Chopped parsley

  7. 2 cl Garlic, minced

  8. 1/2 ts -ea. thyme, salt, sugar Red or black pepper -to taste

  9. 1 ts Tabasco

  10. 1 Bay leaf

  11. 1 tb Worcestershire sauce

  12. 1/2 c Ketchup or tomato sauce Water to cover

  13. 2 lb Smoked sausage, cut into 1-inch pieces Cooked rice

Instructions Jump to Ingredients ↑

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


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