Cajun Red Beans And Rice 2
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Cajun | Beans, Ethnic, Main dish, Rice | 6 | Servings |
INGREDIENTS
| 1 | lb | Dry red kidney beans |
| Water to cover beans plus 2 | ||
| inches over | ||
| 1 | t | Cayenne pepper |
| 1 | Garlic clove, minced | |
| 1 | T | Onion, minced |
| 1/4 | t | Marjoram |
| 1/2 | t | Paprika |
| 4 | T | Chili powder |
| 1 1/2 | t | Cajun seasoning |
| 1/4 | t | Oregano |
| Salt and ground black pepper | ||
| to taste | ||
| H | ||
| 3 | c | Water |
| 16 | oz | Rotel tomatoes with chili |
| peppers | ||
| 3 | T | Beef bouillon granules |
| 1 | T | Brown sugar |
| 1 | T | Worcestershire sauce |
| 2 | t | Tabasco sauce |
| 2 | Whole bay leaves, removed | |
| before serving | ||
| 1 | Celery stalk, thinly sliced | |
| 1/2 | Green pepper, seededchopped | |
| 1 | lb | German or Italian sausage |
| cut into pieces | ||
| Hot cooked rice, to serve |
INSTRUCTIONS
Combine first 11 ingredients in 6 or 12 quart Nesco. Cover; soak over night. Drain off soaking water. Add the first 7 ingredients. Cover; cook 4 to 5 hours, adding water to cover beans, if needed. Increase temperature to 325 degrees. Add remaining ingredients; stir. Cover; cook 2 to 2-1/2 hours or until thickened. Serves 6 to 8. From the 12 qt Nesco cook booklet. Formatted for MM by Pegg Seevers 7/21/96 Posted to MC-Recipe Digest V1 #239 Date: Wed, 09 Oct 1996 16:15:30 EDT From: colorado-pegg@juno.com (peggy g seevers)
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Nutrition (calculated from recipe ingredients)
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Calories: 287
Calories From Fat: 14
Total Fat: 1.7g
Cholesterol: 0mg
Sodium: 359mg
Potassium: 467.3mg
Carbohydrates: 58.5g
Fiber: 8g
Sugar: 5.3g
Protein: 10.5g