Red Beans With Rice
Dirty Rice


Red Beans With Rice

1 Pound Red kidney beans
1 Pound Salt pork
2 Cloves garlic
1 Teaspoon Italian seasoning
1 Bell pepper
1 Chopped onion
1 Stalk celery
1 Whole hot pepper

Boil pork 5 minutes to get rid of salt. Put pork in second water [hot] and
add beans, water, should be one-half inch above beans. Add immediately,
one
bell pepper, one chopped onion, celery, garlic, Italian seasoning and
whole
hot pepper. Cook slowly two to three hours, until gravy is thick and beans
tender -- just before dishing out add a pinch of italian seasoning again.
Salt to taste and serve with rice.



Dirty Rice

2 Tablespoon Chicken fat
1/2 Pound Chicken gizzards
1/4 Pound Ground pork
1 Bay leaves
1 Yellow onions
1-1/2 Celery stalks
1/2 Bell peppers, green
1 Garlic cloves
1 Teaspoon Tabasco sauce
1 Teaspoon Salt
1 Teaspoon Black pepper
2 Teaspoon Paprika
1 Teaspoon Dry mustard
1 Teaspoon Cumin
1/2 Teaspoon Thyme
1/2 Teaspoon Oregano
2 Tablespoon Butter
2 Cup Pork stock
1/2 Pound Chicken livers
1 Cup Rice

Mince onion, bell pepper, celery and garlic. Grind livers and gizzards.
Place fat, gizzards, pork and bay leaves in large heavy skillet over high
heat; cook until meat is thoroughly browned, about 6 minutes, stirring
occasionally. Stir in the onion, celery, bell pepper, garlic, Tabasco,
salt,
pepper, paprika, mustard, cumin, thyme, and oregano; stir thoroughly,
scraping pan bottom well. Add the butter and stir until melted. Reduce
heat
to medium and cook about 8 minutes, stirring constantly and scraping pan
bottom well. Add the stock or water and stir until any mixture sticking to
the pan bottom comes loose; cook about 8 minutes over high heat, stirring
once. Then stir in the chicken livers and cook about 2 minutes. Add the
rice
and stir thoroughly; cover pan and turn heat to very low; cook about 5
minutes. Remove from heat and leave covered until rice is tender, about 10
minutes. Remove bay leaves and serve immediately.


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