Sunday Night Good Eats

My favorite reason (or is it excuse?) to have ham is that I later can make red beans & rice. The recipe I use*, with some tweaking here there according to my mood & what's in the frig, is as follows:

1 lb small kidney/red beans

1 meaty ham bone

2 qt water

3 cups chopped onion

1 cup chopped green onion

1/2 cup tomato sauce

2 cloves garlic, minced

1 T salt (I omitted this, as I omit salt in most of my recipes. Shhh--don't tell.)

1 T Worcestershire sauce

1 tsp black pepper

1/2 tsp sugar

1/4 tsp oregano

1/4 tsp thyme

1/8 tsp cayenne pepper

1/8 tsp hot sauce

Sort & wash beans. Place beans in large pot with ham bone & water. Bring to a boil; boil for 3 minutes. Remove from heat & let stand 1 hour. Return to boil; cover; reduce heat & simmer for 3 hours. Remove bone. Remove & discard fat & bone. Shred meat & return to bean mixture along with remaining ingredients. Simmer for 1 hour. Serve over rice.

I love this stuff! It's so simple, albeit a wee time-consuming, and yet so incredibly satisfying. I added way more seasoning than the recipe calls for, as I am wont to do, and this time I overdid it with the hot sauce. Thank goodness for cold beer! (TGFCB!)

Perhaps you're wondering how yesterday's green beans turned out:



Pretty good; although next time I'll shoot for less vinegar more pecans. (You can read all about yesterday's gathering at my darling O's Drivel.)






Cheers for now,
Barb

*Recipe by Heather Thompson (14th Fighter Squadron) from Misawa Community Cookbook, distributed by Enlisted Community Organization and The American Red Cross on Misawa Air Base, Japan