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Red Beans and Rice

1 lb Red beans
1 tb Bacon drippings
1 lb Pickled pork or ham
1/2 ts Black & red pepper
1 c Celery; chopped
1 ts Salt
2 lg Onions; chopped
2 Cloves garlic; minced
4 c Water
1 Bay leaf


Wash beans and soak in water to cover ovemight. Drain. Heat drippings in a 4-quart saucepan over medium heat. Add pickled pork or ham. Sauté 10 minutes to render more drippings. Remove meat; stir in onions, celery and garlic; sauté 5 minutes. Add beans, water, seasonings and meat. Bring to a boil, over and cook over a low heat for most ofthe day (about 6 hours). Serve over cooked hot rice.

SOAK OVERNIGHT




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