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.
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.
ace the beans in a large bowl or pot and cover with water by
od red beans and rice is the stock. To make stock, boil ham shanks with
Soak beans overnight in water.
Rinse.
Add fresh water and cook with pepper and quartered onion for 2 hours.
Slice celery in small pieces.
Cut bacon and sausage in 1-inch pieces.
Add along with celery and tomatoes to beans and cook covered on low for 30 minutes.
Salt to taste.
Serve over white rice.
Serves 4.
Wash and drain beans; then place in a 4
b>rice in a separate packet.
Label: Wash beans, put into pot with
Follow directions on red beans and rice mix.
When red beans and rice mixture is ready and thickening, add remaining ingredients.
Cover and simmer over low heat 15 to 20 minutes until thickens.
Feeds 8 to 10 people.
Brown Kielbasa in 12-inch skillet over medium-high heat, stirring frequently.
Stir in green pepper and celery and cook, stirring occasionally, until tender, about 4 minutes. Stir in Knorr Cajun Sides Red Bean & Rice and water, Bring to a boil over high heat. Reduce heat to low and simmer uncovered 7 minutes or until rice is tender.
Cut summer sausage into 2\" inch cubes, combine sausage, 2 cans Pinto beans, beef
oil, garlic, paprika and chili and toss well. Cover and marinate 1 hour
Cook rice in chicken broth according to package instructions. Drain.
Meanwhile, heat oil a large frying pan over medium heat. Cook onion for 3-5 mins, until soft. Add garlic, corn and chorizo. Cook for 3 mins, or until fragrant and heated through. Add beans and rice. Season and add cayenne, if using. Transfer to a serving bowl and toss with cilantro and oregano. Garnish with parsley and scallion curls. Serve with lime wedges on the side.
Place red beans into a large container and cover with several inches of cool water
Rinse red beans and remove any debris.
Add
Place all ingredients, except sausage and rice, in a 2-quart saucepan.
Bring to a boil; reduce heat to a simmer, cover and cook for 2 hours, stirring occasionally.
Add sausage to red beans the last 30 minutes of cooking time.
Serve over rice (1 cup red beans over 1 cup rice).
Serves 6.
Sort and wash beans.
Add water, bring to a boil and immediately turn off stove.
Let beans sit for 1 hour.
Do not lift lid.
Pour off water and replace with fresh hot water.
Add all ingredients and simmer approximately 2 hours or until beans are tender and broth is fairly thick.
Serve over cooked rice.
Rinse and drain beans.
In a large pot with a lid, place beans and cover with water - add ham bone and brin to a boil.
Reduce heat and simmer for 40 minutes.
Add sausage, cover, and cook 1 hour stirring occasionally.
Add garlic, onions, celery, green pepper, and bay leaf.
Cover pot, and cook 1 1/2 hours or until everything is soft.
Add Worchestershire, Tabasco, parsley, and salt.
Simmer for 5-10 minutes.
Remove bay leaf, and serve over rice.
In crock-pot, combine tomatoes with juice, red beans and sausage.
Allow to slow cook all day, then serve over fluffy rice. Mexican cornbread and a green salad complete this meal.
(No other seasoning is needed, the sausage and tomatoes are enough.)
ace beans in a very large heavy kettle; add water, cover and