This is a page for fellow patriots and activists to share their favorite recipes.

I will start off this page with one of my favorites

I found this recipe on the web. It was originally from the magazine Southern Living. I added a couple of ingredients to spice it up a bit more. This is great with either fresh French bread or hot corn bread. Mix it with scrambled eggs for breakfast.
Enjoy

Spicy Red Beans and Rice

Yield

Makes 2 quarts
Ingredients

* 2 pounds dried red beans
* 5 bacon slices, chopped
* 1 pound smoked sausage, cut into 1/4-inch-thick slices
( I use Aidells or Silva Andouille Sausage)
* 1/3 pound salt pork, quartered
* 6 garlic cloves, minced
* 5 celery ribs, sliced
* 2 green bell peppers, chopped
* 1 large onion, chopped
* 2 Jalapeno Peppers chopped
* 2 (32-ounce) containers chicken broth
* 2 cups water
* 1 teaspoon ground red pepper
* 1 teaspoon black pepper
* 2 teaspoon paprika
* Hot cooked rice

Preparation

Place kidney beans in a Dutch oven. Cover with water 2 inches above beans, and let soak 8 hours. Drain beans; rinse thoroughly, and drain again.

Sauté bacon in Dutch oven over medium-high heat 5 minutes. Add smoked sausage and salt pork; sauté 5 minutes or until sausage is golden brown. Add garlic and next 3 ingredients; sauté 5 minutes or until vegetables are tender.

Stir in beans, broth, 2 cups water, and next 3 ingredients; bring to a boil. Boil 15 minutes; reduce heat, and simmer, stirring occasionally, 3 hours or until beans are tender. Remove salt pork before serving. Serve over rice

Note: For quick soaking, place kidney beans in a Dutch oven; cover with water 2 inches above beans, and bring to a boil. Boil 1 minute; cover, remove from heat, and let stand 1 hour. Drain and proceed with recipe.