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Home > Resources > The Outdoors > Cooking > Dutch Oven
 
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Creole Beans with Rice



1 lb Dried red beans
1/2 lb Salt pork
3 c Chopped onions
1 c Chopped fresh parsley
1 c Chopped green pepper
2 cl Garlic - pressed
1 tb Salt
1 ts Red pepper
1 ts Freshly ground black pepper
3 ds Tabasco sauce
1 tb Worchestershire sauce
1 cn Tomato sauce (8oz)
1/4 ts Oregano
1/4 ts Thyme
2 lb Smoked sausage - cut in bite size pieces
Hot cooked rice

Sort and wash beans. Soak overnight in Dutch oven covered with 2 inches of water. Drain; add pork and cover beans with water. Cover and cook over low heat 45 minutes. Add all remaining ingredients except sausage and rice. Add HOT water to cover.

Cover and cook over low heat for 1 hour. Add sausage; cook uncovered on low for 45 minutes. Serve over hot rice. Yield: 6 - 8 servings.


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