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Creole Red Beans and Rice

1 lb Beans, red; dried
1 lb Sausage, smoked link; cut 1"
1/2 lb Ham, smoked; cubed
1 lg Onion; chopped
1 cn Tomatoes; undrained (16oz)
1 Garlic clove; crushed
1 tb Salt
Pepper; to taste
Rice; hot, cooked


Sort and wash beans. Cover with water, and bring to a boil; cover and cook 2 minutes. Remove from heat, and let stand 1 hour. Bring to a boil; reduce heat, and simmer until beans are almost tender (1-1/2 to 2 hours).

Add remaining ingredients except rice to beans; continue cooking, stirring occasionally, until beans are tender and a thick gravy is formed. If necessary, add more water to keep beans from sticking. Serve over rice.




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