Cajun red beans and rice 2
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dry red kidney beans |
| Water to cover beans plus 2 inches over | ||
| 1 | teaspoon | Cayenne pepper |
| 1 | Garlic clove; minced | |
| 1 | tablespoon | Onion; minced |
| ¼ | teaspoon | Marjoram |
| ½ | teaspoon | Paprika |
| 4 | tablespoons | Chili powder |
| 1½ | teaspoon | Cajun seasoning |
| ¼ | teaspoon | Oregano |
| Salt and ground black pepper to taste | ||
| 3 | cups | Water |
| 16 | ounces | Rotel tomatoes with chili peppers |
| 3 | tablespoons | Beef bouillon granules |
| 1 | tablespoon | Brown sugar |
| 1 | tablespoon | Worcestershire sauce |
| 2 | teaspoons | Tabasco sauce |
| 2 | Whole bay leaves; removed before serving | |
| 1 | Celery stalk; thinly sliced | |
| ½ | Green pepper; seeded,chopped | |
| 1 | pounds | German or Italian sausage; cut into pieces |
| Hot cooked rice; to serve | ||
Directions
H
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 2-½ hours or until thickened. Serves 6 to 8. From the 12 qt Nesco cook booklet.
Formatted for MM by Pegg Seevers 7/21/96 Posted to MC-Recipe Digest V1 #239 Date: Wed, 09 Oct 1996 16:15:30 EDT From: colorado-pegg@... (peggy g seevers)