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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.

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