How To make Red Beans and Rice(Dupree)
1 pound dried red beans
soaked overnight
1/2 pound salt pork :
diced
(or ham hock, diced) 3 cups chopped onion
1 bunch green onions with tops chopped
1 cup chopped green bell pepper
2 large garlic cloves :
chopped
1 cup fresh parsley finely chopped
1 tablespoon salt
3/4 teaspoon ground cayenne
1 teaspoon freshly ground black pepper
1/2 teaspoon fresh oregano :
finely chopped
2 bay leaves crumbled
3 dashes hot sauce :
generous
1 tablespoon Worcestershire sauce
3 cups boiled rice
Drain the beans, place them in 2 quarts of water with the salt pork, and bring to the boil. Reduce heat, and simmer, covered, for 45 minutes. Add the chopped onions, green onions, bell pepper, and garlic; and cook slowly for 2 to 3 hours, stirring occasionally. Test the beans after 2 hours. They shout be tender not mushy. Add the parsley, salt, peppers, oregano, bay leaves, hot sauce, and Worcestershire. In a large pot combine with the cooked rice. May be made ahead and reheated over low heat or in the
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Southern Heritage Crops
To learn more about Southern heritage Crops, Clemson Extension Agent and Host of Making It Grow Amanda McNulty travels to Charleston, SC and the home of award winning author, chef and TV host Nathalie Dupree. Here, Chef Kristian Niemi joins the conversation and also prepares some of his favorite dishes using southern heritage crops.
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