Ingredients
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1/2 lb red beans, small
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1/2 lb ham hocks or 1/2 lb smoked ham
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1 large yellow onion, peeled and chopped
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3 celery ribs, chopped
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1 tablespoon parsley, chopped
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1/2 green pepper, chopped
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2 bay leaves
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3 large garlic cloves, crushed
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1/8 lb butter or 1/8 lb margarine
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pepper, to taste
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1 1/4 tablespoons Worcestershire sauce
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Tabasco sauce, to taste
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salt, to taste
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3 cups white rice, cooked
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1 cup raw rice
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1 chicken bouillon cube
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2 teaspoons Tabasco sauce
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1 1/2 cups water
Instructions
- Soak the beans overnight in water to cover.
- Drain and place in a heavy kettle.
- Add the ham,onion,celery,parsley, bay leaves, and garlic, and add water to the pot barely to cover contents.
- Bring to a boil, and then turn to simmer.
- Simmer uncovered for 2 hours.
- You may need to add a little water to keep from sticking.
- After the first 2 hours of cooking, add the butter, pepper, Worcestershire, and tabasco to the pot.
- Cover and cook on very low heat for 1 more hour.
- Serve over white rice cooked the following way:
- This step should be preformed while the beans are cooking.
- Raw rice.
- Rinse rice 3 times in cold water.
- Add chicken boulion cube.
- Add tabasco sauce.
- Add file'.
- Bring rice to boil over medium high heat in water with boulion, tabasco, and file'.
- When bubbles disapear from the surface of the rice turn heat to low and cover.
- Let let cook for 20 minutes on this low heat.
- Remove from heat and let stand for at least 10 minutes but not more the 30 minutes.