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New Orleans Red Beans and Rice

kept bypdlgarza
recipe byexaminer.com
Notes: 

Time is the key to making successful red beans: they need to cook slowly and well. Using flavorful fat is another secret. Just as my grandmother did, I keep the fat from every batch of bacon I make, and I save the fat that solidifies on the surface of chilled chicken soup and roast chicken drippings, too. Just a little bit adds big flavor.

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Ingredients: 

Red Beans and Rice

Serves 6

2 onions, diced
1 green bell pepper, seeded and diced
1 stalk celery, diced
2 tablespoons rendered bacon fat
1 pound dried red kidney beans
2 smoked ham hocks
3 bay leaves
½ teaspoon cayenne pepper
3 green onions, chopped
Salt
Freshly ground black pepper
Tabasco
3 cups cooked Basic Louisiana White Rice (page 15)


 

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