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Full Online Book HomeLearning KitchenBeansandgrains - Red Beans - Teresa's Red Bean And Rice
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Beansandgrains - Red Beans -  Teresa's Red Bean And Rice Post by :captpaul Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3167

Click below to download : Beansandgrains - Red Beans - Teresa's Red Bean And Rice (Format : PDF)

Beansandgrains - Red Beans - Teresa's Red Bean And Rice

1 lb. dry red kidney beans
2 tsp. garlic salt
1 tsp. Worcestershire sauce
1/2 tsp. Tabasco
1 qt. water
1/2 lb. fully cooked ham, diced
1/2 lb. fully cooked andouille or smoked sausage, diced
1/2 lb. ground beef
1 cup chopped onion
3/4 cup chopped bell pepper
1/2 cup chopped celery
3 garlic cloves, minced
2 bay leaves
1/4 cup minced fresh parsley
Tony Chachere's Creole Seasoning, to taste*
Hot cooked rice
Tabasco, to pass with individual servings

Place beans in a Dutch oven or kettle; add water to cover by 2 inches. Bring to a boil; boil for two minutes. Remove from heat; cover and let stand for 1 hour.

Drain beans and discard liquid. Add garlic salt, Worcestershire sauce, hot pepper sauce and water; bring to a boil. Reduce heat; cover and simmer for 1 and 1/2 hours.

Meanwhile, in a skillet, saute' ham and sausage until lightly browned. Drain. Brown ground beef and drain. Add meats to bean mixture. Saute' onion, bell pepper, celery and garlic in a bit of olive oil or butter until tender; add to bean mixture. Stir in bay leaves. Cover and simmer for 30 minutes or until beans are tender. Discard bay leaves. Measure 2 cups of beans; mash and return to the bean mixture. Stir in parsley and Tony Chachere's. Simmer another five minutes. Serve over rice with hot crusty French bread and put the Tabasco on the table so folks can heat up their own servings as desired.

Yield: 8-10 servings

*If Creole seasoning is not available in your grocery store, you can make your own by combining:

1 (26 oz.) carton of salt
3 T black pepper
2 T garlic powder
1 t onion powder
1 t nutmeg
2 T parsley flakes (crunched)
4 T ground red (cayenne) pepper
2 T chili powder.

Store in an airtight container.

To Freeze: This dish freezes well. You can make the rice before freezing, and simply stir it into the beans. When ready to reheat, bring to room temperature. Remove the amount you want to reheat, and put it in a saucepan with enough water to make it slightly soupy. Heat to serving temperature.

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2 prepared 12-inch Pizza Crusts 16-oz. can Refried Beans 1 package Taco Seasoning Mix 1/4 cup Sour Cream 1 large Green Onion, thinly sliced 1 cup Cheddar Cheese, grated 1 cup Monterey Jack Cheese, shredded 1/2 cup sliced Ripe Olives, drained 4-oz. can diced Green Chilies 1 cup prepared Salsa 2 Tbs. fresh Cilantro, chopped 1/4 cup fresh Tomato, chopped Lettuce, chopped Salsa Red onions, chopped Cheddar cheese, grated Sliced Jalapenos, optional garnish Sour cream, optional garnish In a medium-sized mixing bowl, combine the refried beans with the taco seasoning mix, sour cream, and green onion slices. Spread half

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Beansandgrains - Red Beans -  South Louisiana Red Beans
1 pound red kidney beans Ham bone with generous amount of meat 1 pound pepperoni, sliced 1 bay leaf Dash red pepper Cumin powder to taste 1 large onion, chopped 1 clove garlic, chopped Wash and pick over beans. Cover in cold water and soak overnight. Cook pepperoni, onions, and garlic until slightly browned. Add beans and water in which they have been soaked, then ham bone and more water to cover, bay leaf, red pepper and cumin powder to taste. Cook slowly for several hours. Note: Cornbread goes well with red beans. SERVES 8 Copyright 1959 The Junior League