Red Beans and Rice from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Wash the beans and soak them over night, or at least five to six hours, in fresh, cold water. When ready to cook, drain off this water and put the Beans in a pot of cold water, covering with at lea...
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Ingredients
- A Quart of Dried Red Beans
- A Carrot
- An Onion
- A Bay Leaf
- A Tablespoonful of Butter
- A Pound of Ham, or Salt Meat, Cut in Dice
- Salt
- Pepper
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