Title: Craig's Favorite Red Beans & Rice
Categories: Vegetable
Yield: 6 Servings

1 lb Red beans
2 tb Olive oil
2 tb Bacon drippings
2 Cloves garlic; 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

From: beck4@nyc.pipeline.com (Eileen & Bob Holze)

Date: Mon, 13 May 1996 10:41:47 GMT
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.

Submitted by Chiqui Collier, Cookery N'Orleans Style Restaurant. The
Legends of Louisisna Cookbook; Sheila Ainbinder; ISBN 0-671-70817-1

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