Red Beans & Rice **** 6/97

Categories:
bean, cajun, low country, rice, ToTryAgain
vegetables

1 lb dry red kidney beans
2 teaspoon garlic salt
1 teaspoon worcestershire sauce
1/2 teaspoon louisiana hot sauce
1 quart water
1/2 lb cooked ham; diced
1/2 lb bratwurst; cooked & diced
1 cup onion; chopped
1/2 cup celery; chopped
3 garlic cloves; minced
8 oz can tomato sauce
2 tablespoon bacon fat
1 teaspoon bay leaf; crumbled
2 tablespoon parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1 hot cooked rice
parmesan cheese; freshly grated
green onion; thinly sliced

Place beans in a dutch oven, cover with water and let soak over night. Drain and sort beans. Discard the water. Add garlic salt, Worcestershire sauce, hot pepper sauce, and water; bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours. It may be necessary to add more water. In a skillet, cook and brown the bratwurst. Remove with a slotted spoon to bean mixture. Saute onion, celery and garlic in drippings until tender; add to bean mixture along with the bacon fat. Stir in tomato sauce and bay leaves. Cover and simmer for another 30 minutes or until beans are tender. Mash some of the beans to get a nice thick texture. Stir in parsley salt and pepper. Serve over rice. This added 5/18/07. We added some green onion and fresh ground parmesan cheese to the top of this before serving. Also got some tough beans and had to cook it a LOT longer.

Yield: 8 servings