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September 1998 Issue
A Saturday Afternoon Social
by Royce Smith
Table of Contents | Single-page view

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Red Beans and Rice This has truly become a dish of the South over the years. It seems as if it is not as simple as many other dishes yet it actually requires very little effort.
  • 1 pound small red beans
  • 1/2 pound ham hocks (about 2 or 3 sliced)
  • 1 large yellow onion, peeled and chopped finely
  • 1/2 bell pepper (chopped)
  • 1 stick margarine
  • 1 tsp. black pepper
  • 1 tsp. lemon and pepper seasoning
  • 1 tsp. paprika
  • 1 tsp. seasoned salt
  • 1 T. Worcestershire sauce
  • 3 tsp. Tabasco sauce
  • 3 cups fully cooked rice
Soak beans overnight in ample water. The next day, drain the water from the beans, and place in a heavy kettle. Add the ham and onion and add water to the pot barely to cover the contents. Add remaining ingredients. Bring to a boil, and then turn to a simmer. Simmer uncovered for 2 hours, being careful that the beans do not stick or become dry. You may have to add a little water from time to time.
  • Yields:8 servings
  • Preparation time: 3.5 hours

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