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Louisiana red beans and rice
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| Artist: |
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| Categories: |
Beans, Cereals, Creole & Cajun, Entrees, Louisiana, North American, Southern |
| Yield: |
1 |
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Ingredients:
| 1
| lbs | Dried red kidney beans | | 2
| | Lge onions, chopped | | 2
| | Lge green peppers, chopped | | 2
| | Bay leaves, salt | | 1
| tbsp | Paprika, 1 tbl vinegar | | | -tomatoes | | 3
| tbsp | Peanut oil | | 3
| | Cloves garlic, mashed | | 3
| | Lge stalks celery, sliced | | 1/2
| tbsp | Thyme, ?tsp cumin | | 1/2
| cup | Peeled and chopped | | | -hot pepper sauce to taste |
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Procedures:
| 1 | Cook beans according to basic directions. | | 2 | Heat peanut oil in a large saucepan and saute onions, garlic, green peppers, and celery. | | 3 | Add the bay leaves, thyme, cumin, paprika, tomatoes, vinegar, and some bean broth. | | 4 | Simmer vegetables until they are tender. | | 5 | Shortly before serving, add the beans with the remaining broth, hot pepper sauce, and salt. | | 6 | Bring to a boil, lower heat, and simmer about 5 minutes. | | 7 | Serve over steaming rice. | | 8 | Serves 6 to Delicious with a green salad. | | 9 | This recipe will work for anyone interested in vegetarian ideas, but definitely not for those who do not want beans in their diet. | | 10 | ~ bean banquets - p102 call number: 641.6g exton public library |
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