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Judy's Red Beans and Rice
Zutaten für 4 Portionen Menge anpassen
die Zutaten:
1 x ca. 450 gDry red kidney beans
 Water to cover beans
Ham hocks for flavoring (optional)
2 1/2 Tassecelery finely chopped
2 Tasseonions Finely chopped
2 TasseFinely chopped green bell peppers
bay leaves
 Salt to taste (1-2 tsp.) added when beans are nearly done
2 Teelöffelpepper
2 Teelöffelthyme leaves dried
1 1/2 Teelöffelgarlic powdered
1 1/2 TeelöffelOregano leaves
1 TeelöffelRed pepper (Cayenne)
1 Esslöffeltabasco sauce
1 x ca. 450 gAndouille smoked sausage or Polish sausage; cut into 3/4" pieces
4 Tassecooked rice hot
die Zubereitung:

Here is another recipe that I adapted from Paul Prudhomme. Judy's Red Beans And Rice, (Adapted from Paul Prudhomme's recipe).

Sort and wash beans well. Cover beans with water 2" above beans and soak overnight. Drain just before using. Place ham hocks, beans, vegetables and seasonings in stockpot with ample water to cover beans by 1-2". Bring to a boil; reduce heat and simmer for 1-1/2 hrs. Or until beans are tender but not falling apart. Remove ham hocks and pick meat from bone. Add salt if desired. Add sausage and continue cooking until beans start to break up. Add ham meat and serve immediately over hot cooked rice.

Chile-Heads Digest V2 #243

From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.

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