Soak kidney beans overnight.
Pour out water and add 3 quarts fresh water.
Chop onion, bell pepper, celery and garlic.
Add to beans.
Add salt, pepper and Creole seasoning.
Cover and cook on low heat 4 hours.
Cut smoked sausage in 1 1/2-inch rounds.
Add to beans and cook 45 minutes.
Stir beans occasionally while cooking.
Rice: Bring 2 cups water and 1 tablespoon margarine to boil.
Add 1 cup rice; cover and simmer on low until water steams away.
Serve Red Beans over hot, steaming rice.
Saute onion, bell pepper, garlic and ham in the olive oil until onions are clear.
Add seasoning and stir.
Add beans.
Stir constantly and bring to gentle boil.
Reduce to low heat and cook for 1 hour, stirring occasionally.
Serve over rice.
The red beans freeze well.
Soak red beans in about 6 cups of
Cook red beans.
Brown ground chuck, onion, garlic, salt and pepper; drain grease.
Add ground meat, Ro-Tel and can tomato sauce.
Let cook about 20 minutes.
Combine all ingredients except rice in a large kettle with 8 quarts of water.
Bring to a boil and simmer for 4 to 6 hours, stirring occasionally.
Mash some of the red beans on side of kettle when tender.
Cook rice according to package directions. Serve beans over white rice.
Serve with tossed green salad, hot French bread and butter and red wine and fruited jello for dessert.
rain the juice from the red beans into the sink. Add 2
Sort dry red beans to make sure all discolored beans and debris are removed
Soak the red beans at least 24 hours, longer
Pick over kidney beans, place into a large bowl,
Place red beans into a large container and
about 30 minutes.
Combine red beans, onion, canola oil, garlic, parsley
Combine bell pepper and onion in large saucepan with enough water to cook until tender. Add browned ground beef, garlic, red beans, water, Creole seasoning and liquid smoke. Simmer 30 minutes. Serve over rice.
Red beans should be soaked for approximately 2 hours before cooking; drain and add new water. On medium heat, bring to a boil; add salt, pepper (red and black), onions and Creole seasons. Cook for 1 hour, then add sausage.
Additional cooking time should be approximately another hour and half.
minutes.
Combine water, red beans, and ham hock in a
In a large stockpot put the okra, red beans, tomato sauce, diced tomatoes, crushed tomatoes, mushrooms, garlic Creole seasoning, tabasco, Worcestershire sauce, thyme, parsley flakes, pepper and 1 can of chicken broth.
Cover and place over low heat. When mixture starts to simmer add the sliced smoked sausage.
Saute diced turkey sausage, peppers and onion in just enough olive oil to coat the bottom of the pan. Add squash, mushrooms and creole seasoning to taste. Add tomatoes and red beans, including juice from both. Add Sea Legs and rice. Let simmer until juice is absorbed.
dd enough water to the red beans to cover them by 3
Sort and wash beans.
Place beans in a large Dutch oven; cover with water.
Add ham bone, onion, celery and bay leaf.
Cover; bring to boil.
Reduce heat and simmer 2 hours or until beans are tender, stirring occasionally.
Add salt and hot sauce to taste. Serve over hot cooked rice and smoked sausage links.
Serves 8 to 10.
Cover beans with fresh water.
Add all ingredients and meat. Cook slow and long.
Serve over cooked rice.
Garnish with green onions, serve with cornbread and salad.
acon.
Drain and rinse beans.
Add 1 quart + 1