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Cajunandcreole - Beans -  Teresa's Red Bean And Rice Post by :sfifabian Category :Learning Kitchen Author :Unknown Date :December 2011 Read :3146

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

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 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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Cajunandcreole - Beans Red Beans And Rice By Dbr Cajunandcreole - Beans Red Beans And Rice By Dbr

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

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