Red Beans and Rice I
Ingredients:
- 1 lb. dried red beans
- Vegetable cooking spray
- 2 1/2 cup chopped celery
- 2 cup diced onion
- 1 cup sliced green onions
- 1 cup chopped green pepper
- 4 cloves, garlic, minced
- 1 1/21 cup diced cooked lean ham
- 1 tsp. salt
- 1 tsp. red pepper
- 1 tsp. dried Italian seasoning
- 1/2 tsp. pepper
- 1 tsp. hot sauce
- 2 bay leaves
- 2 qts. water
- 4 1/2 cup hot cooked rice (cooked without salt or fat)
Directions:
Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans; let soak 8 hours. Drain well. Coot a Dutch oven with cooking spray; place over medium high heat until hot. Add celery, onion, green onions, green pepper and garlic; saute until tender. Add beans, ham, and remaining ingredients except rice and cook, uncovered, over medium heat, 1 hour, stirring occasionally. Remove bay leaves. Serve bean mixture over rice.
By Robin
Easy Red Beans and Rice
Ingredients
- 1 cup rice cooked (I use instant)
- 1 pound smoked sausage
- 1 14-1/2 oz. can stewed tomatoes
- 1-16 oz. can red kidney beans
- 1 /4 tsp. cayenne pepper
Directions
Cook rice. Set aside. Slice sausage into 1 inch slices and cook over medium heat about 3-5 minutes until lightly browned.
Add tomatoes and the drained and rinsed kidney beans and cayenne pepper to the sausage. Bring to a boil. Reduce heat and simmer 10 minutes. Add rice to mixture and heat additional 2 minutes until heated through.
Makes 4 servings
By IMAQT1962 from ILLINOIS
Red Beans And Rice II
Ingredients
- 1 1/2 cups long grain rice
- 2 chicken boulion cubes
- 1 green pepper chopped
- 1 large onion chopped
- 2 tablespoons olive oil
- 2 cans red beans, rinced and drained
- 3 cloves garlic minced
- Salt
- Pepper
- Dried Thyme
Directions
In a pot, bring to a boil the rice, 3 cups of water, chicken boulion and a dash of salt. After it boils, reduce to a simmer until rice is tender.
While rice is cooking, heat olive oil in skillet. Saute onions, green pepper and garlic until onions are translucent. Add beans and cooked rice. Season with Salt, pepper and thyme.
Source: My mom taught me this recipe. She learned it when she worked in a summer camp kitchen!
By Adrianne from Adrian, Michigan
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