Red beans and rice(dupree)

 
                        Red Beans And Rice (Dupree)
 
 Recipe By     : Nathalie Dupree Cooks, TVFN
 Serving Size  : 4    Preparation Time :0:30
 Categories    : Dupree                           Beans
                 Rice
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         dried red beans -- soaked overnight
      1/2  pound         salt pork -- diced
                         (or ham hock, diced)
    3      cups          chopped onion
    1      bunch         green onions with tops -- chopped
    1      cup           chopped green bell pepper
    2      large         garlic cloves -- chopped
    1      cup           fresh parsley -- finely chopped
    1      tablespoon    salt
      3/4  teaspoon      ground cayenne
    1      teaspoon      freshly ground black pepper
      1/2  teaspoon      fresh oregano -- finely chopped
    2                    bay leaves -- crumbled
    3      dashes        hot sauce -- generous
    1      tablespoon    Worcestershire sauce
    3      cups          boiled rice
 
 Drain the beans, place them in 2 quarts of water with the salt pork, and bring
to the boil. Reduce heat, and simmer, covered, for 45 minutes. Add the chopped
onions, green onions, bell pepper, and garlic; and cook slowly for 2 to 3
hours, stirring occasionally. Test the beans after 2 hours. They shout be
tender not mushy. Add the parsley, salt, peppers, oregano, bay leaves, hot
sauce, and Worcestershire. In a large pot combine with the cooked rice. May be
made ahead and reheated over low heat or in the microwave.  Yield: 4 to 6
servings
 
 
 
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