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Red Beans

November 5, 2010

A delicious and favorite side dish with so many meals.  Typically served with rice and many selections of fish, meat and poultry.  They are also a great side dish for many breakfasts and brunches.  Try to find the smaller sized beans when possible, especially when making soups.

Red Beans


  • 2 C. Dried Red Beans (small size)
  • 2 Qts. Water
  • 1 Carrot (chopped
  • 1 Large Onion (chopped)
  • 1 Bay Leaf
  • Salt
  • Freshly Ground Pepper


  1. Soak the beans overnight in cold water (at least 8 hours)
  2. Drain the beans
  3. Heat the beans in 2 qts. of water
  4. Add the carrot, onion and bay leaf and simmer for at least two hours
  5. When beans are tender remove bay leaf and they are ready to serve *

* Depending on how thick or thin you may like this dish add more or less water towards the end of simmering

(Serves 10-12)

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