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Red Beans and Rice
Abbi Perets
Ingredients
1/2 pound small red beans
1/2 pound chopped beef
1 large chopped onion
3 stalks chopped celery
1 tablespoon chopped parsley
1/2 green pepper chopped
1 or 2 bay leaves
2 large crushed cloves of garlic
1/2 stick margarine
Salt and pepper, to taste
1 tablespoon Worcestershire sauce
Tabasco, to taste
3 cups cooked white rice
Directions
Soak beans overnight prior to cooking day in ample water. Next day, drain the beans and place in a heavy kettle. Add the beef, onion, celery, parsley, bay leaves, garlic and enough water to barely cover the contents. Bring to a boil and then reduce to a simmer. Simmer uncovered for two hours, being careful that beans don't stick or become to dry. Add water if needed. After first two hours of cooking, add margarine, pepper, Worcestershire and Tabasco to pot. Cook for one more hour over low heat with lid on pot. Correct seasonings to taste. Allow to cool and place in container or freezer bag.
To serve, thaw beans in refrigerator over night. Heat in large pot. Serve over rice.
Suggestions
Serve with a green salad.