New Orleans Red Beans

• 1 lb. dry red beans
• 2 Tbsp. butter
• 1 large onion, chopped
• 1 green pepper, chopped
• 2 cloves garlic, chopped
• 1 large carrot, grated
• 2 Tbsp. flour
• 1 (No. 2 1/2) can tomatoes
• 2 tsp. sugar
• dash of Tabasco
• 1 bay leaf
• 1/2 tsp. thyme
• 1 Tbsp. Worcestershire sauce
• salt to taste
• ham bone, leftover ham or sausage (optional)

1. Soak beans overnight or parboil 30 minutes.
2. Melt butter and saute onion, pepper and garlic until soft.
3. Remove pan from heat and blend in flour.
4. Add tomatoes gradually, stirring until smooth.
5. Return to heat and add rest of ingredients.
6. Cook over low heat until beans become soft, about 2 1/2 hours.
7. If liquid boils away, add a little water.
8. Mash a few of the soft beans to thicken if necessary.
9. Serve over rice.

red beans, butter, onion, green pepper, garlic, carrot, flour, tomatoes, sugar, bay leaf, thyme, worcestershire sauce, salt, ham bone

Taken from www.cookbooks.com/Recipe-Details.aspx?id=404496 (may not work)