Move your mouse over me

Mobile Version

InsaneScouter Logo
Home > Resources > The Outdoors > Cooking > Dutch Oven

New Orleans Red Beans and Rice

1 lb Red kidney beans; dried
1/2 lb Salt pork
1 Onion; chopped
2 Cl Garlic; chopped
1/4 c Celery; chopped
1 qt Ham or beef stock
1/2 ts Tabasco sauce
1 ts Salt
1 Bay leaf
1/4 ts Thyme
3 c Rice

Soak beans in water overnight. Drain. In a Dutch oven, brown salt pork. Add onions, garlic, and celery and saute for 3 minutes. Add bean stock, Tabasco sauce, salt, and herbs. Simmer 3 hours or until beans are tender. Add water when necessary during cooking; water should barely cover beans at end of cooking. Remove 1 cup beans and mash to paste. Add mashed bean paste back to beans; stir until liquid is thickened. Serve over hot rice.

Other Pages you May Like
New Orleans Red Beans and Rice
Native American Casserole
Honey Baked Beans
Geezer Tortilla Soup
Caraotas Negras black Beans
New Years Blackeyed Peas

Search InsaneScouter

Show Control Box

Forgot Password     Signup


About | Sitemap | Advertise | Contact | Disclaimer | Privacy Statement

Helping Scout leaders one resource at a time...

Generously hosted by Techya

SRSquare manages this site

Materials found on the InsaneScouter's Website © 1998 - 2017 may be reproduced and used by all Scouting volunteers for training, entertainment and program purposes consistent with Scouting and Guiding Organizations. Unless otherwise noted on the page. If you believe we are republishing your copyrighted material without permission, please Contact Us including the link/url of said content to have it removed or your copyright information added.

Please be advised that InsaneScouter is NOT affiliated with any Scouting or Guiding Organization.

All opinions expressed on these pages are those of the original authors. All holdings are subject to this Disclaimer.