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Full Online Book HomeLearning KitchenCajunandcreole - Beans - Red Beans And Rice By Scooby
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Cajunandcreole - Beans -  Red Beans And Rice By Scooby Post by :dimitri_woo2 Category :Learning Kitchen Author :Unknown Date :December 2011 Read :780

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

Cajunandcreole - Beans - Red Beans And Rice By Scooby

1 pound red beans, soaked overnight
1/2 package smoked sausage, sliced
1 medium onion, chopped
1 bunch of green onions, chopped
7 cloves of garlic, chopped
1/2 cup parsley
1 rib celery, chopped
1/2 cup ketchup
1 bell pepper, seeded and chopped
1 tablespoon Worcestershire sauce
2 tablespoons Tabasco sauce
2 bay leaves
1 teaspoon thyme
salt and pepper
1 pound smoked sausage cut into 1 inch pieces
1 pound pickled pork, rinsed and cut into cubes
cooked Rice


Drain beans. Put them in a large heavy pot and add 3 quarts of fresh water. Cover and simmer for one hour or until the beans are tender. Add the rest of the ingredients, except for the rice. Add more water to cover if needed. Simmer for 1 to 1-1/2 hours or until the liquid has thickened.

Serve over rice.
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Cajunandcreole - Beans -  South Louisiana Red Beans Cajunandcreole - Beans - South Louisiana Red Beans

Cajunandcreole - 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
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Cajunandcreole - Beans -  Louisiana Red Beans And Rice Cajunandcreole - Beans - Louisiana Red Beans And Rice

Cajunandcreole - Beans -  Louisiana Red Beans And Rice
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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