Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenBeansandgrains - Soup - Cajun Red Bean And Rice Soup
Famous Authors (View All Authors)
Beansandgrains - Soup -  Cajun Red Bean And Rice Soup Post by :64473 Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2871

Click below to download : Beansandgrains - Soup - Cajun Red Bean And Rice Soup (Format : PDF)

Beansandgrains - Soup - Cajun Red Bean And Rice Soup

1 cup bacon, diced
3 cups onions, chopped
1/2 cup green bell pepper, chopped
5-6 cloves garlic, pressed or minced
4 bay leaves
7 ounces light smoked sausage, diced (Healthy Choice or Hilshire Farm Light brand)
1 smoked ham hock
2 cups dry small red beans, soaked overnight
1 tablespoons Cajun seasoning (or to taste)
2 tablespoons Worcestershire sauce
1/2 tsp cayenne pepper
8-9 cups chicken stock
1 tsp salt
2 cups cooked white or brown rice
chopped green onions for garnish


In large pot over medium heat, cook bacon until almost done, then remove with slotted spoon onto paper towels to drain. Add onions, bell pepper, garlic, bay leaves, and diced sausage to bacon drippings in pot, and saute 2-4 more minutes until veggies are fragrant. Add the beans and saute for 2 more minutes. Stir in Cajun seasoning, Worcestershire sauce, ham hock and stock. Bring to a boil, reduce heat to low and simmer 1-1/2 to 2 hours, stirring occasionally.

Remove ham hock, shred the lean meat from the hock back into the soup and discard the bone. Add the salt and the cooked rice, and simmer for another 15 minutes. Turn off the heat and allow the pot to sit, covered, for about 20 minutes. Discard the bay leaves. Ladle into bowls and garnish with green onions.

Source: CL BB
If you like this book please share to your friends :
NEXT BOOKS

Beansandgrains - Soup -  Garlicky Six-bean Soup Beansandgrains - Soup - Garlicky Six-bean Soup

Beansandgrains - Soup -  Garlicky Six-bean Soup
2 1/2 cups assorted dried beans (lima, black, cranberry, red, Anasazi, Northern, or red or yellow lentils 2 tablespoons olive or canola oil 2 cups chopped white or yellow onion 1 cup chopped fennel or celery 1 cup chopped carrot 4 cloves garlic, minced 2 bay leaves 1 tablespoon chopped fresh or 1 teaspoon dried thyme 1/2 teaspoon freshly ground black pepper 2 tablespoons soy sauce 1/4 cup tomato paste 4 cups vegetable stock, preferably low-sodium coarse salt , to taste 2 cloves garlic, minced Soak the beans overnight. (or use the quick-soak method: Place the beans in a stockpot and
PREVIOUS BOOKS

Beansandgrains - Soup -  Bueno Black Bean Soup Beansandgrains - Soup - Bueno Black Bean Soup

Beansandgrains - Soup -  Bueno Black Bean Soup
2 1/2 cups black beans 6 1/2 cups water 1 tablespoon plus 1 teaspoon instant ham or chicken bouillon granules 1 1/2 cups finely chopped onion (about 1 large) 1 cup finely chopped green bell pepper (about 1 medium) 1/2 cup bottled salsa 1 tablespoon crushed garlic 1 tablespoon chili powder 2 teaspoons ground cumin 1 1/2 teaspoons dried oregano 1/2 cup nonfat or light sour cream 1/2 cup finely chopped green bell pepper 1/2 cup finely chopped red onion Rinse the beans well and place in a 4-quart pot. Cover the beans with several inches of water and discard any
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT