Sunday, November 26, 2006

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,

    *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
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