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Cajun red beans & rice (arrowhead)
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| Artist: |
_ |
| Categories: |
Beans, Cereals, Entrees, Vegetarian |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Dried pinto beans (2 cups) | | 4
| cup | Uncooked AM Rice | | | -- (Medium or Long Brown) | | 1 1/2
| cup | Finely chopped celery | | 1 1/2
| cup | Finely chopped onions | | 1 1/2
| cup | Finely chopped green pepper | | 5
| | Bay leaves | | 1
| tsp | White pepper | | 3/4
| tsp | Cayenne pepper | | 1/2
| tsp | Black pepper | | 1
| tsp | Tabasco sauce, optional | | | -- (according to taste) | | 2
| tsp | Thyme | | 1 1/2
| tsp | Garlic powder | | 1 1/2
| tsp | Oregano | | 1 1/2
| tsp | Paprika | | 6
| oz | Tomato paste |
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Procedures:
| 1 | Cover beans with water and soak overnight. | | 2 | Drain and rinse before cooking. | | 3 | Combine beans with 5 cups water and bring to a boil. | | 4 | Reduce heat, cover and simmer 45 minutes to 1 hour, stirring occasionally. | | 5 | Add another 4 cups water and add celery, onion, bell pepper, bay leaves, and remaining ingredients. | | 6 | Cook until beans are tender and begin breaking up. | | 7 | Cook rice. | | 8 | To serve, mound ?cup rice on plate and spoon generous serving of beans over the rice. | | 9 | (yield: for a crowd) |
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