Comfort food Texas-style.
Texas Red Beans and
Rice
- 1 pound dried red beans
- 1 meaty ham bone
- 1/4 pound salt pork
- 2 quarts water
- 1 (10-ounce) can tomatoes and green chilies,
undrained
- 1 cup chopped onion
- 1 cup chopped celery
- 2 garlic cloves, finely minced
- 2 dried bay leaves
- 1/4 teaspoon dried basil leaves, crumbled
- 1/4 teaspoon dried thyme, crumbled
- 1/4 teaspoon freshly ground pepper
- 1/8 teaspoon Creole seasoning
- 1/4 pound smoked sausage, sliced
- Hot cooked rice for accompaniment
- Sort and wash peas; place in a Dutch oven.
Cover with water 2-inches above peas; let soak 8 hours or overnight.
Drain; return beans to Dutch oven. Add ham bone, salt pork and
2 quarts water. Bring to a boil; cover, reduce heat and simmer
1 hour. Remove meat from ham bone and coarsely chop meat; discard
the bone and salt pork.
- Add chopped meat, tomatoes and next 8
ingredients to beans; stir well. Bring to a boil; cover, reduce
heat and simmer 1 hour, stirring occasionally.
- Add sausage, and simmer, uncovered, an
additional hour, stirring occasionally. Remove and discard bay
leaves. Serve ladled over hot cooked rice.
Makes 8 to 10 servings.
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