vovabits.blogg.se - Cajun red beans and rice

If you like the beans to be creamier, puree about one-third of the beans in a food processor, in batches, and return to the pot. Remove from heat all allow to rest for 5 minutes. Bring to a boil, cover, reduce heat to low and simmer for 20 minutes. Add garlic, Cajun seasoning, cayenne, oregano, thyme and bay leaves and stir to combine. Add more water or broth if the mixture becomes dry. Add onion, bell pepper, celery and sauté for 2 minutes. Cook, partially covered, for about two hours, stirring occasionally, or until the beans are tender and the mixture is creamy. Bring to a boil, then reduce heat to medium-low. Season with salt, cayenne and black pepper.

Add the beans and add enough water or chicken broth to cover. Add the garlic and cook for three minutes. Add the onions, bell peppers and celery and cook, stirring, until they are lightly golden, about 10 minutes. Heat the bacon drippings in a large, heavy pot (or Dutch oven), over medium heat.

Chopped fresh parsley leaves for garnish.

Salt, cayenne and freshly ground black pepper to taste.

2 pounds dried red kidney beans, picked over and rinsed in cool water.

1 pound smoked sausage, cut crosswise into 1/4-inch slices.

Some people like to serve red beans with a fried pork chop or a link of smoked or fresh pork sausage-your choice! Makes about 20 servings RED BEANS, MAMA'S WAY This recipe for red beans makes a lot but do as I do and store whatever is left over in the freezer to pull out when time is short and you yearn for a bowl of steaming-hot red beans and rice.