Cajun Red Beans and Rice 3
INGREDIENTS:
1 lb Dry red kidney beans
Water to cover beans plus 2
-inches over
1 ts Cayenne pepper
1 Garlic clove; minced
1 tb Onion; minced
1/4 ts Marjoram
1/2 ts Paprika
4 tb Chili powder
1 1/2 ts Cajun seasoning
1/4 ts Oregano
Salt and ground black pepper
-to taste
H
3 c Water
16 oz Rotel tomatoes with chili
-peppers
3 tb Beef bouillon granules
1 tb Brown sugar
1 tb Worcestershire sauce
2 ts Tabasco sauce
2 Whole bay leaves; removed
-before serving
1 Celery stalk; thinly sliced
1/2 Green pepper; seeded,chopped
1 lb German or Italian sausage;
-cut into pieces
Hot cooked rice; to serve
1 lb Dry red kidney beans
Water to cover beans plus 2
-inches over
1 ts Cayenne pepper
1 Garlic clove; minced
1 tb Onion; minced
1/4 ts Marjoram
1/2 ts Paprika
4 tb Chili powder
1 1/2 ts Cajun seasoning
1/4 ts Oregano
Salt and ground black pepper
-to taste
H
3 c Water
16 oz Rotel tomatoes with chili
-peppers
3 tb Beef bouillon granules
1 tb Brown sugar
1 tb Worcestershire sauce
2 ts Tabasco sauce
2 Whole bay leaves; removed
-before serving
1 Celery stalk; thinly sliced
1/2 Green pepper; seeded,chopped
1 lb German or Italian sausage;
-cut into pieces
Hot cooked rice; to serve
Combine first 11 ingredients in 6 or 12 quart Nesco. Cover; soak over night. Drain off soaking water. Add the first 7 ingredients. Cover; cook 4 to 5 hours, adding water to cover beans, if needed. Increase temperature to 325 degrees. Add remaining ingredients; stir. Cover; cook 2 to 2-1/2 hours or until thickened. Serves 6 to 8. From the 12 qt Nesco cook booklet.