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Red Beans and Rice

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Cook Time 3 hours
Total Time 3 hours
Servings 6 servings

Ingredients
  

  • 16 oz Bag of small red beans
  • 14 cups Water
  • 1/2 cup Dehydrated chopped onion
  • 1/2 cup Dehydrated chopped celery
  • 1/4 cup Dehydrated chopped green pepper
  • 1 tbsp Dehydrated parsley
  • 2 whole Bay leaf
  • 1 tbsp Dehydrated garlic, crushed
  • 2 tbsp Olive oil
  • 1 tsp Black pepper
  • 1 tsp Salt
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Tabasco sauce
  • 4 cups Cooked rice

Instructions
 

  • Soak the beans in 10 cups of water overnight or first thing in the morning.
  • Three hours before dinner, drain the beans and place then back into the pot.
  • Add the onions, celery, green pepper, parsley, bay leaves and garlic.
  • Add water to cover the contents: about 4 cups water.
  • Bring to a boil and then turn down to medium heat and simmer uncovered for 2 hours.
  • Add more water if necessary. Then, add the oil, pepper, salt, Worcestershire sauce and Tabasco sauce, if using.
  • Turn the heat down to low, cover the pot and continue to cook for 1 hour.
  • Serve over cooked rice.