Cajun Red Beans and Rice
INGREDIENTS:
3 Onions; diced
4 Bell pepper; diced
1 Stalk celery; diced
6 Jalapeno; minced
1 tb Cayenne pepper
1 tb White pepper
1 tb Black pepper
1 tb Paprika
1 tb Granulated garlic
1 ts Dry mustard
1 ts Cumin; roasted and ground
1/2 ts Thyme
1/2 ts Oregano
2 Bay leaves
1/2 Cube margarine
6 qt Red beans
12 qt Vegetable broth
2 qt Brown rice
5 ds Tabasco sauce
To taste salt
3 Onions; diced
4 Bell pepper; diced
1 Stalk celery; diced
6 Jalapeno; minced
1 tb Cayenne pepper
1 tb White pepper
1 tb Black pepper
1 tb Paprika
1 tb Granulated garlic
1 ts Dry mustard
1 ts Cumin; roasted and ground
1/2 ts Thyme
1/2 ts Oregano
2 Bay leaves
1/2 Cube margarine
6 qt Red beans
12 qt Vegetable broth
2 qt Brown rice
5 ds Tabasco sauce
To taste salt
Mix together all the spices except the salt. Saute the onions, bell pepper, celery, and garlic until translucent. Over medium high heat add the spice mixture and 1/2 a cube of margarine. Saute and stir about 5 to 7 minutes scraping all the good stuff that is sticking to the bottom of the pan. Add the beans, veggie broth and Tabasco sauce and bring to a boil. Reduce to a simmer. After about an hour, add the rice and continue cooking until the beans are done, about an hour longer. Add water as needed. Adjust salt and serve.