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Louisiana Hot Bean Porridge

Western.Chefs's picture
Ingredients
  Water 3 Quart
  Baby lima beans 2 Cup (32 tbs)
  Water 2 Cup (32 tbs)
  Pearl barley 1 Cup (16 tbs)
  Tomato sauce 8 Ounce
  Chopped onion 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), minced
  Black peppercorns 12
  Parsley sprigs 3
  Bay leaf 1
  Worcestershire sauce 1 Tablespoon
  Ham 2 Pound, cut into 1/2-inch cubes
  Salt 2 Teaspoon
  Gumbo file 1 Teaspoon
Directions

GETTING READY
1. Boil 3 quarts of water and stir in beans.
2. Boil the beans and remove them from heat, cover and leave it for soaking overnight.
3. Take another bowl and add barley and pour 2 cups of water over it and leave it for soaking overnight.

MAKING
4. Drain off barley, add it to a saucepan.
5. Add onions, tomato sauce and garlic and bean along with its liquid into the barley.
6. Tie parsley, peppercorns and bay leaf in a cheesecloth bag and add it to the bean mixture.
7. Boil and cook over low heat for an hour.
8. Take out 1 cup of barley and bean mixture along with ½ cup of cooking liquid and puree it.
9. Stir in remaining ingredients to this mixture and put it back into the pot.
10. Blend well and cook over low heat for an hour more.

SERVING
11. Serve the Louisiana hot bean porridge with rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Method: 
Simmering
Ingredient: 
Lentil
Interest: 
Healthy
Cook Time: 
180 Minutes

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