Ray Bidwell
01-28-2003, 11:15 AM
From the 2001 SAW.
1 quart dried red beans
2 quart of water
.5 lb of ham or ham hock
1 carrot chopped
2 celery stalks chopped
1 onion chopped
2 cloves of garlic chopped
4 oz creen chilis diced
Tabasco to taste
1/2 tsp thyme
1/2 tsp pepper
1/4 tsp sage
1/4 tsp oregano
3 cups of rice
Soak the beans overnight in cold water; drain. Heat the beans in 2 quarts of water, add all ingredients except salt and bring to a boil. Reduce heat to low and simmer for at least 2 hours. When beans are tender remove about 2 cups and mash to a paste add back to beans and salt to taste. Serve on white rice.
Served at the SAW in LA 2001
1 quart dried red beans
2 quart of water
.5 lb of ham or ham hock
1 carrot chopped
2 celery stalks chopped
1 onion chopped
2 cloves of garlic chopped
4 oz creen chilis diced
Tabasco to taste
1/2 tsp thyme
1/2 tsp pepper
1/4 tsp sage
1/4 tsp oregano
3 cups of rice
Soak the beans overnight in cold water; drain. Heat the beans in 2 quarts of water, add all ingredients except salt and bring to a boil. Reduce heat to low and simmer for at least 2 hours. When beans are tender remove about 2 cups and mash to a paste add back to beans and salt to taste. Serve on white rice.
Served at the SAW in LA 2001