Red Beans and Rice

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1 pound red beans

1 large yellow onion, grated

2 cloves garlic, minced

2 ribs celery, chopped

2 tablespoons chopped parsley

1 or 2 large bay leaves

Black pepper, salt, and Tabasco to taste

 

Rinse and sort the beans. Soak them overnight in 8 to 10 cups of cold water—do

not change the water. Bring the water to a soft boil. As the water heats, mince

the garlic and chop the celery, and then sauté them. Add all with parsley

(chopped), onion, bay leaves, and seasonings to beans. Cover and boil gently,

stirring occasionally, for 2 to 3 hours. It will thicken as the water reduces.

The last hour or so, you may wish to remove the lid. Serve over rice.

T. Carter Ross, " Creole Cooking with a Healthy Twist, " Good Medicine, Spring

1993.

 

 

 

 

 

 

 

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