Red Beans & Rice

 Red Beans & Rice


1 Ham Bone or 3 Ham Hocks

1 lb Andouille Sausage

1 quart Water

3 cups Chicken Stock

3 tbsp Olive Oil

1 medium Onion [diced]

1 cup Celery [chopped]

2 Garlic Cloves

1 tsp Tobasco Sauce

1 tbsp Worcestershire Sauce

2 tsp Garlic Salt

2 Bay Leaves

1/2 tsp Black Pepper

1 tbsp Parsley

1 tbsp  Brown Sugar

Long Grain White Rice

Baked Beans

Patsy's Baked Beans


1 can VanCamp’s Pork & Beans – 53oz

1/2 pound Lean Bacon – cut into 2 inch segments

1 Green Bell Pepper – minced

1 medium Yellow Onion – minced

1½ tbsp Worcestershire Sauce

1/2 cup Brown Sugar – packed tightly

1/4 cup Molasses

1 tbsp Yellow Mustard (optional)


1. In a small pan “sweat” the bell pepper and onion just until the onion becomes translucent

2. In a bowl combine the beans, onion, bell pepper, Worcestershire, brown sugar, mustard, and molassses

3. Spoon the mixture into a large baking dish and cover with the bacon

4. Bake at 350° for an hour, or until bacon is done

Source: Patsy Fesperman