Creole Beans And Rice
|Dried red beans||1 Pound|
|Salt pork||1⁄4 Pound|
|Chopped onion||3 Cup (48 tbs)|
|Green onions||1 Bunch (100 gm), chopped|
|Chopped fresh parsley||1 Cup (16 tbs)|
|Chopped green pepper||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), pressed|
|Red pepper||1 Teaspoon|
|Hot sauce||3 Dash|
|Worcestershire sauce||1 Tablespoon|
|Canned tomato sauce||8 Ounce (1 Can)|
|Dried whole oregano||1⁄4 Teaspoon|
|Dried whole thyme||1⁄4 Teaspoon|
|Mettwurst/Other smoked german sausage||2 Pound, cut into bite size pieces|
|Hot cooked rice||2 Cup (32 tbs)|
Sort and wash beans; place in a large Dutch oven.
Cover with water 2 inches above beans; let soak 8 hours.
Cover beans with water, and add salt pork; bring to a boil.
Cover, reduce heat, and simmer over low heat 45 minutes.
Add remaining ingredients except sausage and rice; cover and cook over low heat 1 hour, stirring occasionally.
Add sausage; cook, uncovered, over low heat 45 minutes, stirring occasionally.