oil, garlic, paprika and chili and toss well. Cover and marinate 1 hour
In skillet, melt margarine.
Add scallions and ham; saute for 1 minute.
Add kidney beans and rice.
Season with salt, pepper and hot sauce to taste.
Toss until heated through.
Make red beans and rice as package directs.
Cut the Polish sausage up and place in mixture.
Add 1/4 cup water extra, simmer until done!
As Justin Wilson would say, \"I guaranteeeeeeee!!!!!!!!
Prepare beans and rice according to package directions. Add salsa and peppers. Stir. Place mixture in blender. Grind until texture is smooth.
Cook red beans and rice per package directions.
Poke holes in sausage with fork.
Add sausage halfway through cooking time of red beans and rice.
Finish cooking.
breadcrumbs, 1 clove garlic, bacon and parsley. Season. Roll into 20
Drain the kidney beans and combine with garlic, water and salt to taste in a saucepan.
Add the coconut milk, pepper to taste, scallion, onion, thyme and cayenne pepper.
Boil, reduce heat and simmer for 5 minutes. Then add the rice and stir.
Return to a boil, cover, reduce the heat, and simmer for 20 minutes, or until all the liquids have been absorbed.
ngredients except beans and rice and saute until vegetables are soft. Add beans and cook for 30
eat to low, and allow to simmer for about 20 minutes covered
ploc containers. Place beans and rice into separate containers.<
Heat oil in a large saucepan over medium heat. Saute onion, bell pepper and garlic. When onion is translucent add salt and tomato paste. Reduce heat to low and cook 2 minutes. Stir in the beans and rice.
Pour the liquid from the beans into a large measuring cup and add enough water to reach a volume of 2 1/2 cups; pour into beans. Cover and cook on low for 45 to 50 minutes, or until liquid is absorbed and rice is cooked.
he onions, bell pepper and garlic and saute for about 2-3 minutes
Prepare your rice as directed while meal is simmering.
Olive oil in dutch oven or large skillet, medium-low heat.
Add minced garlic and cook 1-2 minutes.
Add chopped onion, bell pepper, and celery, saute for 6-8 minutes.
Add spices and broth, stirring well.
Add sausage and washed red kidney beans and fold in until well mixed.
Simmer for 15-20 minutes - cooking out most liquid
Taste test - This is the time to add a little more cajun spice.
Remove bay leaves.
Spoon mixture over 3/4 - 1 cup cooked rice.
The night before, rinse kidney beans and let soak overnight. When you are ready to cook your meal, the beans will be split and have increased in size.
Begin by melting margarine in a large pot. Saute onions, peppers and garlic until tender.
Add beans, water, seasonings and meat.
Cook over medium-high heat.
You will have to add water occasionally as the beans cook down.
Beans will cook for 1 1/2 to 2 hours or until they are tender and make their own gravy. Serve hot over a bed of rice with cornbread.
Prepare
rice
according
to package directions.
Slice sausage and brown in skillet.
Add the kidney beans and simmer 15 to 20 minutes.
Serve over rice.
Brown ground beef in large frying pan with onions, black pepper, salt and seasoned salt.
Boil kidney beans and season to taste.
Boil Polish sausages until done.
Combine cooked rice, beans and Polish sausages together in a large pot.
Mix well.
Add 1 tablespoon of chili powder (more, if desired).
Drain ground beef.
Combine all 3 mixtures together.
Add Cajun seasoning. Simmer for 5 to 10 minutes.
Serve in bowl with cornbread or rolls.
ace beans in a very large heavy kettle; add water, cover and
In a rice cooker, combine rice, water, spices, bell pepper and onion. Start cooker.
After 10 minutes, stir in ham. (If you have a bit of ham bone, throw that in too). Allow cooker to finish its cycle.
Stir in kidney beans and close lid. Leave on warm 5-10 minutes until beans are heated through before serving.
Heat oil in a large nonstick skillet over med heat.
Add the onions, garlic, and bacon.
Cook, stirring often, for 6 minutes, or until lightly browned.
Stir in the beans and rice.
Cook for 10 minutes, or until the rice is lightly browned.
Season with salt and pepper.
Heat oil in large skillet.
Add celery, onion and pepper. Stir about 2 minutes.
Add tomatoes and water.
Bring to a boil. Add rice.
Stir, cover and let stand 5 minutes.
Add kidney beans and stir until heated.
Makes 4 to 6 servings.