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Red Beans and Rice
1 lb Red beans
2 tb Olive oil
2 tb Bacon Drippings
2 Garlic clove; minced
1 md Onion; minced
1 bn Scallion, with tops; sliced thin
1/2 md Bell pepper; minced
4 Celery stalk, w/leaves; minced
1 tb Parsley
1 lb Ham seasoning (cubes)
6 oz Salt bacon (opt)
1/2 ts Thyme
1 Bay leaf
1/2 ts Dried Italian seasoning
1/2 ts Lemon pepper
2 Chicken bouillon cubes
Soak the red beans in water overnight. Drain and rinse well
In a pressure cooker, heat the olive oil and bacon drippings. Add the
garlic, onion, green onions, bell pepper, celery and parsley. Saute
for about 5 to 8 minutes. Add the remaining ingredients, including
the drained red beans. Add enough water to cover the beans by at
least 1 inch. Pressure cook for 25 minutes. Uncover and continue to
cook for about 15 minutes to thicken.
Serve over rice with French Bread.
Serves 6 or more.
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