Cajun red beans & rice (arrowhead)

Yield: 1 Recipe

Measure Ingredient
1 pounds Dried pinto beans (2 cups)
4 cups Uncooked AM Rice (Medium or Long Brown)
1½ cup Finely chopped celery
1½ cup Finely chopped onions
1½ cup Finely chopped green pepper
5 Bay leaves
1 teaspoon White pepper
¾ teaspoon Cayenne pepper
½ teaspoon Black pepper
1 teaspoon Tabasco sauce, optional (according to taste)
2 teaspoons Thyme
1½ teaspoon Garlic powder
1½ teaspoon Oregano
1½ teaspoon Paprika
6 ounces 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 ¾ 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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