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Full Online Book HomeLearning KitchenCajunandcreole - Beans - Hearty Red Beans And Rice
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Cajunandcreole - Beans -  Hearty Red Beans And Rice Post by :ltoler Category :Learning Kitchen Author :Unknown Date :December 2011 Read :897

Click below to download : Cajunandcreole - Beans - Hearty Red Beans And Rice (Format : PDF)

Cajunandcreole - Beans - Hearty Red Beans And Rice

1 lb. dry red kidney beans
2 tsp. garlic salt
1 tsp. Worcestershire sauce
1/4 tsp. hot pepper sauce
1 qt. water
1/2 lb. fully cooked ham, diced
1/2 lb. fully cooked smoked sausage, diced and drained
1/2 lb. fully cooked and drained 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
Tabasco, to taste
Hot cooked rice


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, Tony Chachere's, and Tabasco. 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
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1 cup red beans, washed and drained 3 cups of water 1 clove of garlic, chopped 1 medium onion, chopped 1 rib celery, chopped 2 tablespoons parsley, chopped 1 large bay leaf, crushed Cook beans in water. Season with salt and bacon drippings, ham or other seasoning meat. Cook for 1-1/2 to 2 hours. Add onion, garlic, celery, and bay leaf. Continue to cook over low heat for 1/2 to 1 hour. If beans become too dry, add heated water. Two tablespoons of sugar improve the whole effect. Serve on mounds of rice. SERVES 4 Copyright 1959 The Junior
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3 cups dried small red beans 8 cups of water 3 garlic cloves, mined 1 large onion, chopped 8 cups of fresh water 1-2 ham hocks 1/2 - 3/4 cup ketchup 2 tsps salt pinch of pepper 1 1/2 - 2 tsps ground cumin 1 Tbsp parsley 1 - 2 bay leaves Soak beans overnight in 8 cups of water. Drain. Place soaked beans in slow cooker with garlic, onion and 8 cups of fresh water and ham hocks. Cover: cook on high 12 - 14 hours. Take ham hocks out of cooker and allow to cool. Remove meat from bones.
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