In a kettle combine red beans with 1 quart fresh water and bring to a boil.
Discard water and boil red beans with 1 quart fresh water for 20 minutes.
Wash sweet rice and soak it with the above water for 30 minutes.
Combine red beans and sweet rice into steamer and cook it for 1 hour.
Sprinkle toasted black sesame seed and salt over rice before serving.
Soak red beans overnight; drain.
Add water and ham hocks; simmer several hours.
Add tomato ingredients, spices and sauteed ingredients.
Simmer all day.
Cook rice separately.
Serve with red beans.
Soak the red beans at least 24 hours, longer
b>red beans to make sure all discolored beans and debris are removed. Rinse with
d enough water to the red beans to cover them by 3
alt to a sauce pan with a lid. Bring to boil
acon.
Drain and rinse beans.
Add 1 quart + 1
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\".
ace your beans in a large pot and fill with enough cool
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.
ace the beans in a large bowl or pot and cover with water
Place the red beans into a large container and cover with several inches
br>Label: Wash beans, put into pot with spices and 1/2
r a quick soak, cover beans with 2 inches of water and
aves.
Wash the canned red beans in a strainer to get
Wash red beans. Discard any bad beans. Cover beans with cold water (use medium Dutch
up pork fat with one 15-ounce can red beans plus liquid in
he beans and place in large stock pot. Cover with the 2
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.
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.