Recipe: New Orleans Red Beans and Creole Rice

Recipes using McCormick Whole Bay Leaves

• 2 cups dried red beans
• 1 pound lean salt pork or ham
• 1 onion finely minced
• 1 carrot finely chopped
• 1 bay leaf
• pepper
• water
• boiled rice

1. Wash 2 cups dried red beans and soak them overnight in cold water.
2. Next day, drain and place the beans in a kettle with fresh water to cover.
3. Bring slowly to a boil and add 1 pound lean salt pork or ham, 1 onion, finely minced, 1 carrot, finely chopped, 1 bay leaf, and pepper to taste.
4. Simmer slowly for about 2 hours, or until the beans are tender, adding more water if necessary. The moisture should be nearly all absorbed when the beans are tender.
5. Remove the mixture to a deep serving dish, placing slices of salt pork or ham in the center.
6. Serve hot with boiled rice.