Date: Sat, 21.11.20 17:15
Title: Red Beans & Rice w/Andouille & Ham
Categories: Cajun, Pork, Rice, Beans, Chilies
Yield: 6 Servings
1 c Dry red kidney beans
1 Smoked pork hock
12 oz Andouille sausage; in 1/2"
2 1/2 c Chicken broth
1/2 c Chopped onion
1/2 c Chopped celery
1 tb Tomato paste
2 Cloves garlic; minced
1/2 ts Dried thyme; crushed
1/2 ts Dried oregano; crushed
1/4 ts Cayenne pepper
8 3/4 oz Package cooked long grain
1/2 c Chopped red or yellow bell
Rinse beans. In a large saucepan combine beans and 6 cups
water. Bring to boiling; reduce heat. Simmer, uncovered,
for 10 minutes. Remove from heat. Cover and let stand for
1 hour. Drain and rinse beans.
In a 3 1/2- to 4-quart slow cooker combine beans, pork
hock, andouille, broth, onion, celery, tomato paste,
garlic, thyme, oregano, and cayenne pepper.
Cover and cook on low-heat setting for 9 to 10 hours or on
high-heat setting for 4 1/2 to 5 hours.
Remove pork hock. When cool enough to handle, cut meat off
bone; cut meat into bite-size pieces. Discard bone. Stir
meat, rice, and sweet pepper into bean mixture in slow
cooker. If using low-heat setting, turn to high-heat
setting. Cover; cook for 30 minutes more.
Better Homes & Gardens | January 2012
MM Format by Dave Drum - 02 January 2012
Uncle Dirty Dave's Archives
... "We made too many wrong mistakes." -- Yogi Berra
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