Baked Red Beans and Rice
Baked Red Beans and Rice
Ingredients
onions: 1
water: 4 29
celery: 2 30
salt, table: 1 31
tabasco, sauce: 2 31
pork, ham: 1 29
pumpkin: 1 53
onions: 1
water: 4 29
celery: 2 30
salt, table: 1 31
tabasco, sauce: 2 31
pork, ham: 1 29
pumpkin: 1 53
Dish Type: Side Dish
Country: United States of America
Difficulty: Easy
Cooking Time (minutes): advanced (over night)
Steps
1. Soak beans overnight in water. Pour into a large heavy pan or dutch oven. Add remaining ingredients. Simmer for 3 hours or until beans are tender. Add water if necessary.
2. Remove 1 cup of beans at the end of cooking time and mash to a paste. Add back to the mixture and stir until liquid is thickened. Serve over rice.
1. Soak beans overnight in water. Pour into a large heavy pan or dutch oven. Add remaining ingredients. Simmer for 3 hours or until beans are tender. Add water if necessary.
2. Remove 1 cup of beans at the end of cooking time and mash to a paste. Add back to the mixture and stir until liquid is thickened. Serve over rice.
Source
International Rice Institute (IRRI) & International Women's Organization (SUHAY), VIRMANI, Inderjeet (ED)(1991), Home Chefs of the World - Rice and Rice-based Recipes, ISBN 971-22-0023-X, Manila, Philippines
International Rice Institute (IRRI) & International Women's Organization (SUHAY), VIRMANI, Inderjeet (ED)(1991), Home Chefs of the World - Rice and Rice-based Recipes, ISBN 971-22-0023-X, Manila, Philippines