Red Beans and Rice (4) Collection
creole red beans and rice 
creole red beans and rice 
red beans and rice 
creole style beans and rice 
someone requested some red beans and rice recipes - here is my collection, 
mostly gleaned from 
creole red beans and rice 
2 cup  red beans,dried
6 cup  water
  salt to taste
  black pepper to taste
1/4 cup  bacon drippings
2 cup  ham,diced
2 cup  salt pork
2 cup  sausage,smoked
1 cup  onions,chopped
2   ea garlic cloves,minced
1/4 cup  parsley,chopped
4 cup  rice,hot cooked
rinse beans; soak in water 30 minutes, then cook slowly until tender, 
2 hours (add boiling water as necessary). add salt and pepper to taste. 
heat bacon drippings in skillet; saute ham, salt pork or sausage, then add 
onions and garlic, cooking until translucent. stir into cooked beans along 
with parsley. 
remove about 1 cup beans; mash or put through a sieve and stir into beans 
(this will thicken the juices). serve over hot rice. 
from: fred towner" via: rec food recipes 
dixie's red beans and rice 
2 can  dark red kidney beans
1/2 package  sausage -- fully cooked
1   onion -- chopped
1 cup  rice --
  cajun -- creole seasoning
  louisiana hot sauce
  cayenne pepper
  black pepper
cook rice according to package directions. microwave is best. takes about 
20 minutes. meanwhile, in saucepan, combine cans of beans, 2 cans water, 
louisiana hot sauce (red devil is right kind but not texas pete or 
tabasco. sauce is based on cayenne pepper.) also onion, creole and/or 
cajun seasoning, avail. in spice or cajun section of store; but look out 
for those that contain salt if so, don't add too much and don't add extra 
salt.if cajun seasoning contains salt, you can easily get too salty! also 
may add cayenne pepper to taste; black pepper. chop up sausage (any kind 
is ok as long as "fully cooked"; hot is preferable to most who prefer a 
hot taste!) taste as you go to make sure not too salty or too hot. boil 
slowly for about 20 minutes, until it begins to thicken and smells real 
good.serve beans in bowl over white rice. 
from: gerald edgerton. via soar the searchable online archive of recipes 
red beans and rice 
1 Tbsp  vegetable oil
1 Tbsp  cider vinegar
2 large  onions -- sliced
1 cup  vegetable broth -- or more if necessary
1 clove  garlic -- minced
2 large  green peppers -- diced
15 oz.  red kidney beans, canned -- rinsed and drained
3   celery stalks -- sliced
2   bay leaves
1/2 tsp  hot pepper sauce -- or to taste
1/2 tsp  cumin
1/2 tsp  paprika
1-1/2 tsp  salt -- or to taste
2 cup  tomatoes -- crushed
4 cup  cooked rice
heat oil in a large sauce pan. saute onion, garlic, green peppers and 
celery 5 min. add spices, tomatoes, vinegar, broth. simmer 10 min. add 
beans, more broth if necessary, hot sauce and salt. heat through. cook 5 
min. cook rice. remove bay leaves. serve over white rice. - notes : 
although there is no meat in this dish it is satisfying to those 
accustomed to eating meat with every meal. from: susan powter posted by: 
peg baldassari source: 
creole style beans and rice 
2 tsp  oil
1 cup  chopped celery
1 medium  onion, chopped
1 small  red or green bell pepper, -chopped
2   jalapeno peppers, seeded -and finely chopped
16 oz.  no salt added tomato sauce
15-1/2 oz.  can red beans, rinsed
15 oz.  can black beans, rinsed
14-1/2 oz.  can vegetable broth
1/2 cup  uncooked long grain rice
1/2 tsp  hot red pepper sauce
heat oil in large saucepan or dutch oven over medium heat until hot. add 
celery, onion, bell and chile peppers; cook and stir 6-8 minutes or until 
tender. add remaining ingredients; mix well. bring to a boil. reduce heat; 
cover and simmer 20 minutes or until rice is tender. 
per serving: 340 cal., 14g pro., 63g carb., 11g fiber, 4g fat, omg chol., 
690mg sod., 990mg pot., 3 starch, 1 lean meat and 2 1/2 vegetable 
from: fast and healthy typed by carolyn shaw 
tracey claybon 
(ID: 12632) Mirror: Sat, May 17, 2003

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