Cajun Red Beans and Rice 2
INGREDIENTS:
1 lb Dried pinto beans (2 cups)
4 c Uncooked AM Rice
-- (Medium or Long Brown)
1 1/2 c Finely chopped celery
1 1/2 c Finely chopped onions
1 1/2 c Finely chopped green pepper
5 Bay leaves
1 ts White pepper
3/4 ts Cayenne pepper
1/2 ts Black pepper
1 ts Tabasco sauce, optional
-- (according to taste)
2 ts Thyme
1 1/2 ts Garlic powder
1 1/2 ts Oregano
1 1/2 ts Paprika
6 oz Tomato paste
1 lb Dried pinto beans (2 cups)
4 c Uncooked AM Rice
-- (Medium or Long Brown)
1 1/2 c Finely chopped celery
1 1/2 c Finely chopped onions
1 1/2 c Finely chopped green pepper
5 Bay leaves
1 ts White pepper
3/4 ts Cayenne pepper
1/2 ts Black pepper
1 ts Tabasco sauce, optional
-- (according to taste)
2 ts Thyme
1 1/2 ts Garlic powder
1 1/2 ts Oregano
1 1/2 ts Paprika
6 oz Tomato paste
Cover beans with water and soak overnight. Drain and rinse before cooking. Combine beans with 5 cups water and bring to a boil. Reduce heat, cover and simmer 45 minutes to 1 hour, stirring occasionally. Add another 4 cups water and add celery, onion, bell pepper, bay leaves, and remaining ingredients. Cook until beans are tender and begin breaking up. Cook rice. To serve, mound 3/4 cup rice on plate and spoon generous serving of beans over the rice.
(Yield: For a Crowd)
(Yield: For a Crowd)