Red Beans and Rice
1 lb. dry Pinto Beans 3 ribs Celery, sliced 2 Onions, large
dice 2-1/2 tsp. bottled minced Garlic, or 4 cloves minced 1
Carrot, shredded 1 can Tomatoes with juice 1 can mild
chopped Green Chilies 1 can Chicken Broth 1-1/2 tsp. ground
Cumin Salt and Pepper
1/2 tsp. Red Pepper Flakes
2/2 lb. bone-in Ham or meaty Ham Bone
Cull beans, wash and cover beans with water and soak
overnight, or bring beans to a boil and boil 10 minutes,
cover and turn off heat and let sit 2 hours before
continuing with recipe. Drain beans.
Spray Dutch oven or 4 quart pot with non-stick spray. On low
heat saute' raw vegetables and garlic. Add beans to sauteed
vegetables. Add chicken broth and tomatoes with the juice.
Add enough water to just cover beans. Add remaining
ingredients. Bring to a boil. Reduce heat to simmer. Cover
and cook until beans are tender and flavorful. Add some hot
sauce if you like, the Cajun's do. Serve over hot fluffy
rice with Jalapeno Cornbread and a big bowl of cole slaw.
BonApetite' PattyG from Mo.
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