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| 1 x ca. 450 g | Dried Red Beans, Picked Over |
| 8 Tasse | water cold |
| 1/2 x ca. 450 g | Lean Salt Pork, Bacon, Or Ham, Diced |
| 1 Esslöffel | olive oil |
| 1 Tasse | onion chopped |
| 1 | garlic clove minced |
| 2 Esslöffel | parsley fresh, chopped |
| 3/4 Teelöffel | salt |
| 1 1/2 Teelöffel | tabasco pepper sauce |
| 4 Tasse | cooked rice hot |
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In New Orleans, Red Beans and Rice has evolved into a traditional Monday dish, but it's a fine accompaniment anytime for fried chicken, pork chops, ham, or sausage. ~- ~- In a large saucepan combine the dried beans and the water, cover, and soak overnight. Add the pork, bacon, or ham and bring to a simmer. Cook, covered, for 15 minutes.
Meanwhile, in a medium skillet heat the oil and saute the onion and garlic for 3 minutes or until golden. Add the mixture to the beans along with the parsley, salt, and Tabasco sauce. Cover and simmer 1-1/2 to 1-3/4 hours longer, or until the beans are tender enough to mash one easily with a fork. Add hot water as needed to keep the beans covered, and stir occasionally. When the beans are finished they will have soaked up most of the liquid. Serve over the hot cooked rice.
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