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Cajun Red Beans and Rice 2


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Beans/legum Ethnic Main dish Rice

Ingredients:

  • 1 lb Dry red kidney beans
  • Water to cover beans plus 2 inches over
  • 1 ts Cayenne pepper
  • 1 Garlic clove; minced
  • 1 tb Onion; minced
  • 1/4 ts Marjoram
  • 1/2 ts Paprika
  • 4 tb Chili powder
  • 1 1/2 ts Cajun seasoning
  • 1/4 ts Oregano
  • Salt and ground black pepper to taste
  • H
  • 3 c Water
  • 16 oz Rotel tomatoes with chili peppers
  • 3 tb Beef bouillon granules
  • 1 tb Brown sugar
  • 1 tb Worcestershire sauce
  • 2 ts Tabasco sauce
  • 2 Whole bay leaves; removed before serving
  • 1 Celery stalk; thinly sliced
  • 1/2 Green pepper; seeded,chopped
  • 1 lb German or Italian sausage; cut into pieces
  • Hot cooked rice; to serve

Directions:

Combine first 11 ingredients in 6 or 12 quart Nesco. Cover; soak over night. Drain off soaking water. Add the first 7 ingredients. Cover; cook 4 to 5 hours, adding water to cover beans, if needed. Increase temperature to 325 degrees. Add remaining ingredients; stir. Cover; cook 2 to 2-1/2 hours or until thickened. Serves 6 to 8. From the 12 qt Nesco cook booklet.
 
Formatted for MM by Pegg Seevers 7/21/96
 
Posted to MC-Recipe Digest V1 #239
 
Date: Wed, 09 Oct 1996 16:15:30 EDT
 
From: colorado-pegg@juno.com (peggy g seevers)