Soak the red beans at least 24 hours, longer
Sort dry red beans to make sure all discolored beans and debris are removed
dd enough water to the red beans to cover them by 3
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.
acon.
Drain and rinse beans.
Add 1 quart + 1
rain the juice from the red beans into the sink. Add 2
Drain red beans, rinse and in a large soup pot combine the beans, and water. Bring to a boil and cook 45 minutes. Add all vegetables, shortening, tomatoes, and seasonings. Cook 1 hour, covered. Stir occasionally.
Add sausage and cook 45 minutes, or until the beans are cooked.
Serve with a few tablespoons of rice on top and (optional) dashes of \"Louisania Hot Sauce\".
uart slow cooker.
Sort beans and soak overnight in water
The night before, Place your beans in a large pot and
Place the red beans into a large container and
Place the beans in a large bowl or
Either soak beans overnight according to package directions,
Wash beans.
Combine red beans, celery, green pepper, onions and garlic in a large pot.
Cover with water and bring to a boil. Reduce heat and simmer 2 1/2 hours until beans are tender and have a thick gravy.
Add pepper, parsley and salt.
Cook sausage according to package directions, cutting into serving pieces.
Put rice over beans and add sausage.
Serves 8 to 10.
Rinse red beans; drain.
In a large saucepan, combine the red beans and 3 cups water.
Cover and let stand overnight (or use quick method).
Drain, discarding the soaking liquid.
Rinse and return beans to saucepan.
Add 3 cups fresh water, washed black-eyed peas, bay leaf and salt.
Bring to boil, reduce heat. Cover and simmer 45 to 60 minutes, or until peas and beans are tender.
Drain, discarding bay leaf.
eparate packet.
Label: Wash beans, put into pot with spices
Soak red beans in about 6 cups of
about 30 minutes.
Combine red beans, onion, canola oil, garlic, parsley
eaves.
Wash the canned red beans in a strainer to get
Rinse red beans and pour into a large pot of boiling water. Remove from heat cover and let stand until cool.
Return to heat and cook slowly.
Add chopped onion, parsley, garlic, bay leaf, salt & pepper and sausage to beans.
When beans are tender stir in dark roux made by using vegetable oil and flour.
Cook slowly 20-30 minutes until it's a dark brown color, stirring often. Allow beans to cook about 30 minutes more. Serve hot over rice.
Sort out red beans and wash.
Cover beans with water.
Add onions, garlic, green pepper, celery and wine.
Soak overnight.
In morning, add ham bone and bay leaf and few dashes of Louisiana hot sauce.
Cook until beans are tender.
More water may be added. Cook, simmering uncovered, but watch closely.
Mash a few beans to thicken.
When done, serve over rice and sprinkle with chopped green onions.
Salt and pepper to taste while cooking.