Red Beans and Rice
1 pound tasso, smoked sausage, or cured ham
2 medium onions; chopped fine
1 large bell-pepper; chopped fine
2 teaspoons Maison Louisianne Creole Spices
2 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon ground red pepper
1/2 teaspoon ground white pepper fine
2 cups chopped green onions
1 cup chopped parsley
Soak the beans overnight in water to cover. (Soaking is not essential -- unsoaked beans simply take longer to cook. )
If you are using tasso or ham, cut it into 1/2 inch dice.
If you are using sausage, slice them 1/2 inch thick.
P
lace the beans in a Dutch oven or other large pot and add water to cover by
about 2 inches. Bring to a boil.
Add the onions, bell pepper,
meat, Maison
Louisianne Creole Spices,
salt and peppers.
Reduce the heat to medium and let simmer, stirring
occasionally, until the beans are tender. Soaked beans will take
1 to 1 1/2 hrs., unsoaked beans take up to 3 hours.
If the mixture
begins to dry out, add more water.
When the beans are tender, remove 2-3 cups of the beans, mash them
with a fork, and return them to the pot.
This makes a thick gravy-base
for the beans.
If there still seems to be a lot of liquid in the pot,
mash another couple of cups of beans the same way.
Stir in the green
onions and parsley.
Serve over rice.
Serves 6-8 as a main course, 10-12 as a side dish.
