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Red Beans And Rice (Dupree)
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    Red Beans And Rice (Dupree)

  • 1 pound dried red beans -- soaked overnight
  • 1/2 pound salt pork -- diced (or ham hock, diced)
  • 3 cups chopped onion
  • 1 bunch green onions with tops -- chopped
  • 1 cup chopped green bell pepper
  • 2 large garlic cloves -- chopped
  • 1 cup fresh parsley -- finely chopped
  • 1 tablespoon salt
  • 3/4 teaspoon ground cayenne
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon fresh oregano -- finely chopped
  • 2 bay leaves -- crumbled
  • 3 dashes hot sauce -- generous
  • 1 tablespoon Worcestershire sauce
  • 3 cups boiled rice
  • Drain the beans, place them in 2 quarts of water with the salt pork, and bring to the boil. Reduce heat, and simmer, covered, for 45 minutes. Add the chopped onions, green onions, bell pepper, and garlic; and cook slowly for 2 to 3 hours, stirring occasionally. Test the beans after 2 hours. They shout be tender not mushy. Add the parsley, salt, peppers, oregano, bay leaves, hot sauce, and Worcestershire. In a large pot combine with the cooked rice. May be made ahead and reheated over low heat or in the microwave.
    Yield: 4 to 6 servings

    From:   Nathalie Dupree Cooks, TVFN
    Posted By:   SOAR - the Searchable Online Archive of Recipes
    Post Date:   08 February 1997

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