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Full Online Book HomeLearning KitchenCajunandcreole - Beans Red Beans And Rice By Dbr
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Cajunandcreole - Beans Red Beans And Rice By Dbr Post by :Rickyz113 Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1114

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

Cajunandcreole - Beans Red Beans And Rice By Dbr

1 pound red kidney beans, dry
1 large onion, chopped
1 bell pepper, chopped
5 ribs celery, chopped
As much garlic as you like, minced
1 lb. smoked ham, diced for seasoning
1 to 1-1/2 pounds mild or hot smoked sausage or andouille, sliced
1/2 to 1 tsp. dried thyme leaves, crushed
1 or 2 bay leaves
Tabasco as you like, to taste
A few dashes Worcestershire sauce
Creole seasoning blend, to taste; or red pepper and black pepper to taste
Salt to taste
Chicken broth
Cooked Rice

Soak the beans overnight, if possible. The next day, drain and put fresh water in the pot. Bring the beans to a rolling boil. Make sure the beans are always covered by water, or they will discolor and get hard. Boil the beans for about an hour, until the beans are tender but not falling apart. Drain.

Sauté the onions, celery, bell pepper until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally.

After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the ham, smoked sausage, seasonings, and just enough chicken broth to cover.

Bring to a boil, then reduce heat to a low simmer. Cook for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot. If it's still not getting creamy, take 1 or 2 cups of beans out and mash them, then return them to the pot and stir.

Serve over rice.

The cajun custom was that Red Beans and Rice were always made on Mondays because Monday was wash day.

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Cajunandcreole - Beans Red Beans And Rice By Jane Cajunandcreole - Beans Red Beans And Rice By Jane

Cajunandcreole - Beans Red Beans And Rice By Jane
1 pound red beans 1 cup sliced green onions 1 teaspoon salt 1/2 teaspoon fresh ground black pepper 2 bay leaves vegetable cooking spray 4 cloves garlic, minced 3 cups chopped celery 2 cups diced onions 1 cup chopped green pepper 1 pound hot sausage, sliced 1 teaspoon Italian seasoning 1 teaspoon hot sauce 2 quarts water 1 cup sliced green onions Sort and wash beans, place in a large Dutch oven. Cover with water 2 inches above beans; let soak for 8 hours. Drain. Cover with water, to cover by 2 inches and cook until tender, about one hour. Stir

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

Cajunandcreole - 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