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.
Saute the sausages with the garlic and round onion.
Pour in the red kidney beans and their liquid.
Salt and pepper to taste. Simmer until flavors are well integrated.
Serve on hot rice with Louisiana hot sauce to spice it up to suit individual taste. Tabasco may also be used.
Also, serve with coleslaw.
edium-high heat. Add onion and fry, stirring occasionally, 2 to
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.
oil, garlic, paprika and chili and toss well. Cover and marinate 1 hour
ngredients except beans and rice and saute until vegetables are soft. Add beans and cook for
lack peppercorn, cinnamon, cardamom and bay leaf. Cover the pan
Brown hamburger and onions.
Pour in chicken broth.
Then mix in the red kidney beans, kielbasa, garlic, Cajun seasoning and cayenne pepper.
Bring to boil and let simmer for 60 minutes.
Cook one cup of rice and when done mix into pot.
Mix the flour and cold water to make a slurry and pour into pot to thicken sauce.
Serve and enjoy.
o salty.
Wash Red Kidney Beans and remove discolored beans or foreign matter. In
ace beans in a very large heavy kettle; add water, cover and
Wash and soak red kidney beans overnight.
Drain and put them into an iron pot.
Cover with water.
Bring to a full boil over high heat.
Stir well and let beans settle.
Add ham hock, onion, garlic cloves, celery and green pepper.
Season with salt and pepper.
Reduce heat to medium and cook about 3 hours until tender.
Adjust seasoning.
Slice meat and serve with beans over freshly cooked rice.
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 large skillet over medium heat.
Add ham, onion, pepper and garlic.
Cook 10 minutes.
Stir in remaining ingredients.
Bring to a boil.
Reduce heat and simmer 10 minutes. Serve over hot white 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.
Slice sausage or kielbasi into small rounds.
Braise in small amount of water at low heat.
Dice onion, celery and green pepper; add minced garlic.
Then add to meat.
Add red kidney beans with liquid.
Add basil and thyme.
If desired, to taste, add Tabasco sauce.
Finally, add cooked rice.
Cook mixture over low heat for another 30 minutes.
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.
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.
Pick beans over and wash well.
Soak overnight; drain.
Put red kidney beans in large pan.
Add 5 cups water and bring to boil.
Boil vigorously for 10 minutes. Turn heat down and simmer, partially covered, for 1 to 1 1/2 hours or until cooked through.
Heat the oil in a saucepan on medium to high heat.
Add chopped onions and stir until they are translucent.
Add ginger, cumin powder and coriander powder.
Stir for a minute.
Add the tomatoes, kidney beans, and red chili powder.
Add water as needed.
Boil and let it simmer for 15 minutes until the gravy is thick.
Add black pepper and garam masala to make it spicy.
Serve garnished with green coriander.
Rinse and drain the kidney beans and put them into a tossing bowl.
Pour in the olive oil, seasoning, and nutritional yeast and shake until fully coated.
Put the beans into a baking dish and cover it with foil, loosely venting on the side. Bake at 400F for 15 minutes.
Remove the foil and bake for an additional 10 minutes.