Make Red Beans and Rice a Monday ritual.

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1 (3 lb. smoked ham)

1 (3 lb. pork shoulder)

3 lbs. red beans, soaked overnight

1 bay leaf

1/2 cup oil

1/2 lb. diced bacon

2 onions, diced

1 bell pepper, diced

1 cup diced celery

1 clove minced garlic

sat and pepper; to taste

Cooked brown or white rice

Preheat oven to 350 degrees. Roast ham until meat separates from the bone. Reserve drippings in pan and add water and cover, boil in oven for 30 minutes. Let cool and skim off fat.

Place the beans in a heavy bottomed pot and add the water from the roasting pan to cover beans and add the bay leaf. Trim the fat from the ham and cut into pieces. Add the ham and the trimmed pork shoulder of fat to the beans. Add more water if needed to cover and bring to boil. Simmer on low until beans and pork shoulder are tender. Remove the pork shoulder and shred the meat ; add back to beans.

In a saute pan cook bacon until crisp, add onions, bell pepper, garlic and celery and saute until softened. Add to beans. Continue to cook beans until the beans begin to break apart.

Serve over rice.

9 thoughts on “Make Red Beans and Rice a Monday ritual.

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