BSA Troop 31
St. George’s Episcopal Church
4715 Harding Road, Nashville, Tennessee 37205

“It is far better for a scout to eat a burnt pancake that he cooked himself
than to eat one perfectly prepared by an adult.”
William W. Stifler, Troop 31 Scoutmaster, 1957-1964 and 1966-1969

“Even the burned parts taste good.”
Hicks Woolwine, Troop 31 Eagle Scout

Red Beans & Rice

(Serves 8-10)

Ingredients:

1 pound Dried Red Beans
2 large Onions, chopped
2 stalks Celery, chopped
1 medium Green Pepper, chopped
1 clove Garlic, minced
2 teaspoons Salt
1/2 teaspoon Pepper
1/4 cup Chopped Parsley
Hot Cook Rice
2 pounds Smoked Sausage

Directions:

1. Sort and wash beans.
2. Combine red beans, onion, celery, green pepper, garlic in a Dutch Oven; cook with water and bring to a boil.
3. Reduce heat; cover and simmer 2 to 2 1/2 hours or until beans are tender and a thick gravy is formed. If necessary, add more water to prevent beans from sticking.
4. Stir in salt and pepper.
5. Cook sausage according to directions; cut into serving pieces.
6. Cook rice.
7. Mound hot cook rice in middle of serving plates. Spoon beans around rice, and place sausage on plate with beans.

Last Modified: January 09, 2011
Copyright © 2000-2008, BSA Troop 31
Nashville, Tennessee