Title: Red Beans and Rice #10
Categories: Vegetable
Yield: 4 Servings

1 lb Dried red beans
3 qt Water
1 lb Cooked ham; diced
1 lg Onion; chopped
1/2 c Worcestershire sauce
1 ts Garlic salt
1/2 ts Pepper
1/8 ts Red pepper
1/8 ts Ground cinnamon
3 Bay leaves
Hot cooked rice

The following recipe is credited to Wes Bowman, Birmingham, Ala. It
appeared in Southern Living Magazine.

Sort & wash beans. Combine beans & water in a large Dutch oven; bring to a
boil. cover, reduce heat to medium & cook 40 minutes. (You may want to soak
the beans overnight).

Add next 8 ingredients; cover, reduce heat & simmer two hours, stirring
occasionally. Mash most of beans against side of Dutch oven with back of
spoon; stir well. Cover & bring to a boil; reduce heat to medium high and
cook uncovered an additional hour or until desired degree of doneness,
stirring occasionally. Discard bay leaves. Serve over hot cooked rice.

COLUMBAN@EAGLE.IBC.EDU

(COLUMBAN TROJAN)

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