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\".
In an 8-quart pot prepare the red beans and add enough stock to cover beans by 2 inches.
Add the rest of the ingredients and simmer covered for 2 hours, stirring occasionally so the beans won't stick.
Serve over cooked rice with chopped onion and hot peppers.
Serves 6 to 10.
Place the beans in a large bowl or
Sort dry red beans to make sure all discolored beans and debris are removed
Soak the red beans at least 24 hours, longer
dd enough water to the red beans to cover them by 3
uart slow cooker.
Sort beans and soak overnight in water
Rinse and sort beans.
Put all ingredients in a large kettle and cover with water.
Simmer 3 to 4 hours until beans are tender. Add water, if needed, while cooking.
Serve over cooked rice, using pot liquids.
Good with cornbread.
about 30 minutes.
Combine red beans, onion, canola oil, garlic, parsley
hing is to buy small, dark red beans, not kidney beans.
Most Acadian
Combine all ingredients except rice in a large kettle with 8 quarts of water.
Bring to a boil and simmer for 4 to 6 hours, stirring occasionally.
Mash some of the red beans on side of kettle when tender.
Cook rice according to package directions. Serve beans over white rice.
Serve with tossed green salad, hot French bread and butter and red wine and fruited jello for dessert.
Addition of a ham bone is the most important donation to the pot, for it adds real color and flavor not possible to achieve otherwise.
The next most important thing is to buy small, dark red beans, not kidney beans.
However, it is possible to substitute kidney beans.
Just don't expect to get quite the true flavor.
br>Stir chicken broth and red beans into the pressure cooker. Add
Combine seasonings in a small bag.
1 1/2
minutes.
Combine water, red beans, and ham hock in a
br>Stir sausage, andouille and beans into tomato mixture in dutch
Place the red beans into a large container and
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.
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.
Wash dried beans and soak overnight. Place in large Dutch oven. Add 3 to 4 quarts water, ham, onion, beans, garlic and salt and pepper. Simmer slowly uncovered for 3 to 4 hours until beans are soft. Serve over cooked rice.