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Red Beans and Rice

Yield 8 to 10 servings


  • 2 pounds dried red beans
  • 1 pound salt pork, cut into 1-inch cubes
  • 1 cup chopped onion
  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery
  • 2 tablespoons vinegar
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Hot cooked rice
  • Hot sauce

How to Make It

  1. Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans; let soak overnight. Drain beans; cover with water, and bring to a boil. Add next 6 ingredients; stir gently.

  2. Reduce heat; cover, and simmer 2 to 2 1/2 hours or until beans are tender and a thick gravy is formed. Add water to prevent beans from sticking, if necessary. Stir in salt and pepper. Serve with rice and hot sauce.

Oxmoor House Homestyle Recipes