Recipe(tried): Red Beans and Rice - Re: Too hot Recipe

To: Melba and the rest of the gang
Thanks for the information - I'll try it and let you know how it turns
out.

For my recipe for Red Beans and Rice

For each batch:
1 lb. dry red kidney beans
6 cups cold water
6 cups hot water
1 lb ham shanks
1 large Spanish onion, chopped
3 cloves garlic, minced
2 bay leaves
1 teaspoon ground red pepper
1 lb smoked sausage (I've used Turkey and it is just as good)
Hot cooked Rice, sliced Green Onions, & Hot Sauce

Rinse Beans. In a large Dutch Oven, cover beans with cold water. Bring to
a boil. Reduce Heat. Simmer for 2 minutes. Remove from Heat. Cover
and let stand 1 hour. Drain and rinse beans.

In the same Dutch oven, combine rinsed beans, hot water, ham shanks, onion, garlic, bay leaves, and red pepper. Bring to a boil. Reduce heat. Cover and simmer for about 2 1/2 hours or till beans are tender - stirring occassionally. Remove ham shanks.

When bone is cool enough to handle, cut the meat from the bone. Discard bone. Chop meat. Return meat to the pot and add in the sausage (previously cut up).

Cook gently, uncovered for 20 to 30 minutes. Reduce liquid by 1 1/2 cups and continue to cook over low heat for several hours or until gravy is thick. REMOVE BAY LEAVES.

Serve red bean mixture over hot cooked rice. Add Green Onions and Hot Sauce to suit your tastes. CAN'T SAY ENOUGH ABOUT THIS GREAT DINNER.

I normally triple the recipe, divide it into smaller meals, and freeze it.
It still is great after several months in the freezer. Let me know how
you make out.
Jim S. from So. Jersey