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| 1 x ca. 450 g | Dried red beans |
| 3 ca. 1 Liter | water |
| 1 x ca. 450 g | Cooked ham; diced |
| 1 gross | Onion chopped |
| 1/2 Tasse | Worcestershire Sauce |
| 1 Teelöffel | garlic salt |
| 1/2 Teelöffel | pepper |
| 1/8 Teelöffel | red pepper |
| 1/8 Teelöffel | cinnamon ground |
| 3 | bay leaves |
| | cooked rice hot |
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The following recipe is credited to Wes Bowman, Birmingham, Ala. It appeared in Southern Living Magazine.
Sort & wash beans. Combine beans & water in a large Dutch oven; bring to a boil. Cover, reduce heat to medium & cook 40 minutes. (You may want to soak the beans overnight).
Add next 8 ingredients; cover, reduce heat & simmer two hours, stirring occasionally. Mash most of beans against side of Dutch oven with back of spoon; stir well. Cover & bring to a boil; reduce heat to medium high and cook uncovered an additional hour or until desired degree of doneness, stirring occasionally. Discard bay leaves. Serve over hot cooked rice.
Columban@Eagle.Ibc.Edu
(Columban Trojan)
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