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                    CAJUN RED BEANS & RICE (ARROWHEAD)

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Main Dish                        Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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       t            White pepper
     3/4   ts           Cayenne pepper
     1/2   ts           Black pepper
   1       t            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)
  
  Source: Arrowhead Mills "Variety Bean Recipes"
  tri-fold Reprinted by permission of Arrowhead Mills,
  Inc. Electronic format courtesy of: Karen Mintzias
 


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