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.
Soak the red beans at least 24 hours,
Sort dry red beans to make sure all discolored beans and debris are removed
dd enough water to the red beans to cover them by 3
Saute onion, bell pepper and celery in butter until soft. Add wine, cumin, cilantro, chili powder and cayenne.
Bring to a simmer then add sausage, beans and tomato sauce.
Return to simmer them reduce heat to low and stir occasionally.
If bean mixture becomes too thick, thin it out sparingly with a little chicken or beef broth.
Serve over white rice.
This recipe makes 4 generous portions but may be halved or multiplied to serve 2 -20.
Combine seasonings in a small bag.
1 1/2
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.
uart slow cooker.
Sort beans and soak overnight in water
acon.
Drain and rinse beans.
Add 1 quart + 1
rain the juice from the red beans into the sink. Add 2
Wash beans; put in crock-pot with all other ingredients.
Add enough water to cook beans.
Cook on low heat all day.
When ready to serve, remove bay leaf.
Serve over hot cooked rice with buttered French bread and a tossed salad.
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 a frying pan, brown ground beef. Drain. Add remaining ingredients and drained ground beef into a 6 quart pot. Cover and simmer 1 to 1 1/2 hours, stirring every 15 minutes.
A note added: \"Dave likes to add fresh, chopped onions on top of his chili serving.\".
My note: I'm guessing that by \"small red beans\" he meant pinto beans.
This yields 16 (8 ounce) servings.
Rinse beans; cover in water and let soak overnight. In a pot, heat olive oil. Add onion, green onion, bell pepper and garlic. Saute over medium heat until vegetables are soft. Add the bay leaf, pepper, thyme, oregano and paprika. Drain the beans (discard water). Add the beans to the pot, along with 6 cups fresh water. Bring to a simmer; cover and cook until the beans are tender, about 2 1/2 hours.
hing is to buy small, dark red beans, not kidney beans.
Most Acadian
Rinse the beans and place in a 6-
In large bowl, combine rice, red beans, tomato, green bell pepper, red onion and garlic; mix well.
In small jar with tight-fitting lid, combine the oil, vinegar, chili powder, seasoned salt, salt, pepper and hot sauce and shake well.
Pour dressing over salad and toss gently to coat.
Cover and refrigerate 1 hour to blend flavors.
Makes 12 servings.
Red beans should be soaked for approximately 2 hours before cooking; drain and add new water. On medium heat, bring to a boil; add salt, pepper (red and black), onions and Creole seasons. Cook for 1 hour, then add sausage.
Additional cooking time should be approximately another hour and half.
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.