Louisiana Red Beans And Rice

• 1 lb. pkg. red beans, soaked overnight
• 1 medium onion, chopped
• 8 green onions, chopped
• 8 cloves garlic, minced
• 1/2 c. chopped fresh parsley
• 1 rib celery, chopped
• 1/2 c. ketchup
• 1 bell pepper, chopped
• 2 tsp. Tabasco sauce
• 1 Tbsp. Worcestershire sauce
• 1 tsp. dried crushed thyme
• 2 bay leaves
• salt and pepper to taste
• 1 lb. smoked sausage, cut into 1-inch pieces
• 1/2 lb. smoked bacon ends, cut into 1-inch cubes
• cooked rice

1. Drain beans.
2. In a
3. 6-quart
4. heavy pot, add beans and 3 quarts of fresh water.
5. Cover
6. and
7. simmer
8. 1 hour.
9. Check and make sure water doesn't boil down too far;
10. keep beans covered with water at all
11. times.
12. Add rest of the ingredients, except cooked rice, to the
13. beans.
14. If needed, add more water to keep beans covered with water.
15. Simmer, partially covered, for 1 to 1 1/2 hours or
16. until liquid
17. has
18. thickened.
19. Remove the bay leaves and discard.
20. Serve over
21. the
22. cooked rice and all you need is a pan of cornbread and some hungry people.

red beans, onion, green onions, garlic, parsley, celery, ketchup, bell pepper, tabasco sauce, worcestershire sauce, thyme, bay leaves, salt, sausage, bacon, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=769135 (may not work)