Creole Beans and Rice Recipe
Ingredients
| Red beans | 1 pound, dried | |
| Salt pork | 1/2 pound | |
| Onions | 3 Cup (16 tbs), chopped | |
| Green onions | 1 Bunch (100gm), chopped | |
| Parsley | 1 Cup (16 tbs), chopped | |
| Green pepper | 1 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), pressed | |
| Salt | 1 Tablespoon | |
| Pepper red | 1 Teaspoon | |
| Pepper | 1 Teaspoon | |
| 3 dashes of hot sauce | ||
| Worcestershire sauce | 1 Tablespoon | |
| Tomato sauce | 1 Can (10oz) | |
| Dried oregano | 1/4 Teaspoon | |
| Dried thyme | 1/4 Teaspoon | |
| 2 pounds Mettwurst or other smoked | ||
| German sausage, cut into bite-size pieces | ||
| Hot cooked rice | ||
Directions
GETTING READY
1) Prepare the beans by sorting and washing.
2) In a Dutch oven, place the beans.
3) Pour enough water to cover the beans for soaking overnight.
4) Drain excess water.
MAKING
5) Place pork inside the Dutch oven. Pour water to cover beans.
6) Cover with a lid and place over low heat to cook for 45 minutes.
7) Add all other ingredients leaving sausage and rice.
8) Cover with the lid and reduce heat to low.
9) Cook for another hour by occasional stirring.
10) Add sausage and cook over low heat for 45 minutes without the lid and by occasional stirring.
SERVING
11) Serve the creole beans over warm rice.
1) Prepare the beans by sorting and washing.
2) In a Dutch oven, place the beans.
3) Pour enough water to cover the beans for soaking overnight.
4) Drain excess water.
MAKING
5) Place pork inside the Dutch oven. Pour water to cover beans.
6) Cover with a lid and place over low heat to cook for 45 minutes.
7) Add all other ingredients leaving sausage and rice.
8) Cover with the lid and reduce heat to low.
9) Cook for another hour by occasional stirring.
10) Add sausage and cook over low heat for 45 minutes without the lid and by occasional stirring.
SERVING
11) Serve the creole beans over warm rice.
Chef
