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"Roast Beef, Medium, is not only a food. It is a philosophy. Seated at Life's Dining Table, with the menu of Morals before you, your eye wanders a bit over the entrées, the hors d'oeuvres, and the things à la, though you know that Roast Beef, Medium, is safe and sane, and sure."
Edna Ferber (1887-1968), U.S. author. Roast Beef, Medium, Foreword (1911)

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This is one of those Southern dishes that makes enough to serve an army; it may be halved. Serve with our homemade corn bread or corn bread muffins on a cold winter's day for a soothing treat.

Preparation Time: 4-5 Hours    Serving Size: 8 to 10 servings

  • 1 pound dry red beans
  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 1 green pepper, chopped
  • 2 stalks celery, chopped
  • 1 bunch green onions, chopped
  • 1/2 cup parsley, chopped
  • 3 tablespoons tomato paste
  • 7 cloves garlic, chopped
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons hot sauce
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 2 pounds smoked sausage cut in slices
  • water
  • cooked long-grain rice

Cover dry beans with plenty of water and bring to a boil. Boil 2 minutes. Remove from heat and let stand 1 hour. Drain water and set aside.

Sauté onion, green pepper and celery in olive oil for 5 minutes over medium heat. Add green onions, parsley, tomato paste and garlic, one at a time, stirring with each addition. Stir in Worcestershire sauce, hot sauce, the bay leaves and thyme. Add sliced sausage and beans and stir. Add plenty of water to cover well and simmer on low, uncovered, for at least two hours, or until beans are soft. Stir often and add water as necessary. Serve over cooked long-grain white rice.

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