Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
1 x ca. 450 g | Dried red beans |
| water |
1 Tasse | Dry red wine (opt) |
3 | Large onions, chopped |
1 Esslöffel | Garlic chopped |
1/2 Tasse | parsley finely chopped |
1/2 Tasse | green onions chopped |
1/4 Tasse | Bacon drippings |
1 | Ham bone and scraps (hocks) |
10 Tasse | Ham stock or water |
| salt |
| tabasco sauce to taste |
Prepare the beans the night before. Clean and pick through beans to remove foreign objects. Rinse several times in water to make sure beans are absolutely clean. In a lge. Mixing bowl, combine the beans, with enough water to cover by 1 inch, and the wine, onions, garlic, parsley and green onions. Soak overnight, covered. Next morning, saute the hambone and scraps in the bacon drippings, in an 8 qt. Pot. Pour the beans, with soaking water and all the seasonings, into the pot, then add enough stock to cover the beans by 2 inches; bring to a boil, then reduce the heat. Cover and simmer for 2 hrs., stirring occasionally so the beans won't stick and burn. Season with salt and hot sauce when the beans are tender. To make beans thicker, remove about a cup full, mash, and return to the pot. Stir in. Serve over hot cooked rice.
|
|
Anmerkungen zum Rezept:
keine |