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This looks so good! Cajun red beans and rice
- Thread starter meryl
- Start date
steve2-in-la
Well-known member
That looks alot like the recipe I use except I throw in a little tasso for fun.
Here's my recipe
* Exported for MasterCook 4 by Living Cookbook *
Yo' Mama's Red Beans
Recipe By :
Serving Size : 10 Preparation Time:
Categories : Beans
Amount Measure Ingredient -- Preparation Method
1 lb dried red beans -- rinsed and soaked
---Seasoning Mix:2 tsp dry mustard
2 tsp salt
1 tsp cayenne
1 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 tsp ground dried pasilla chile
1 tsp black pepper
1 tsp dried thyme
1/2 tsp white pepper
---
2 Tbs vegetable oil
2 cups onion -- chopped
1 cup green bell pepper -- chopped
2 Tbs fresh garlic -- minced
2 Tbs fresh ginger -- minced
7 cups chicken stock -- or veggie stock
1/4 cup fresh parsley -- chopped
1 lb smoked sausage -- or combo of smoked
-- sausage and andouille
1. Add enough water to the red beans to cover them by 3 or 4 inches, and
soak overnight As the beans absorb the water; they'll more than double in
volume.
2. Combine the seasoning mix ingredients in a small bowl. Drain the beans
and set them aside.
3. Heat the oil over high heat and add 1 cup of the onions, bell pepper, and
sausage (if using). Cook, stirring frequently, for 6 minutes. Add the
garlic, ginger, remaining onions, beans, and seasoning mix. Cook for 5
minutes, add the stock, stir well and cover. Bring to a boil, reduce heat to
low and simmer until the beans are tender and starting to break (about 2
hours). Add the parsley, stir, and remove from heat.
4. Serve over hot rice.
Nutrition (calculated from recipe ingredients)Calories: 51
Calories From Fat: 27
Total Fat: 3.1g
Cholesterol: 0mg
Sodium: 469mg
Potassium: 116.5mg
Carbohydrates: 5.7g
Fiber: 1.2g
Sugar: 2g
Protein:
* Exported for MasterCook 4 by Living Cookbook *
Yo' Mama's Red Beans
Recipe By :
Serving Size : 10 Preparation Time:
Categories : Beans
Amount Measure Ingredient -- Preparation Method
1 lb dried red beans -- rinsed and soaked
---Seasoning Mix:2 tsp dry mustard
2 tsp salt
1 tsp cayenne
1 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 tsp ground dried pasilla chile
1 tsp black pepper
1 tsp dried thyme
1/2 tsp white pepper
---
2 Tbs vegetable oil
2 cups onion -- chopped
1 cup green bell pepper -- chopped
2 Tbs fresh garlic -- minced
2 Tbs fresh ginger -- minced
7 cups chicken stock -- or veggie stock
1/4 cup fresh parsley -- chopped
1 lb smoked sausage -- or combo of smoked
-- sausage and andouille
1. Add enough water to the red beans to cover them by 3 or 4 inches, and
soak overnight As the beans absorb the water; they'll more than double in
volume.
2. Combine the seasoning mix ingredients in a small bowl. Drain the beans
and set them aside.
3. Heat the oil over high heat and add 1 cup of the onions, bell pepper, and
sausage (if using). Cook, stirring frequently, for 6 minutes. Add the
garlic, ginger, remaining onions, beans, and seasoning mix. Cook for 5
minutes, add the stock, stir well and cover. Bring to a boil, reduce heat to
low and simmer until the beans are tender and starting to break (about 2
hours). Add the parsley, stir, and remove from heat.
4. Serve over hot rice.
Nutrition (calculated from recipe ingredients)Calories: 51
Calories From Fat: 27
Total Fat: 3.1g
Cholesterol: 0mg
Sodium: 469mg
Potassium: 116.5mg
Carbohydrates: 5.7g
Fiber: 1.2g
Sugar: 2g
Protein: