Cajun red beans & rice (arrowhead)
1 Recipe
Ingredients
| Quantity | 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 |
Directions
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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