Name: Cajun Red Beans and Rice 2
Ingredients: 1 lb Dry red kidney beans; Water to cover beans plus 2 inches over; 1 ts Cayenne pepper; 1 Garlic clove; minced; 1 tb Onion; minced; 1/4 ts Marjoram; 1/2 ts Paprika; 4 tb Chili powder; 1 1/2 ts Cajun seasoning; 1/4 ts Oregano; Salt and ground black pepper to taste; 3 c Water; 16 oz Rotel tomatoes with chili peppers; 3 tb Beef bouillon granules; 1 tb Brown sugar; 1 tb Worcestershire sauce; 2 ts Tabasco sauce; 2 Whole bay leaves; removed before serving; 1 Celery stalk; thinly sliced; 1/2 Green pepper; seeded,chopped; 1 lb German or Italian sausage; cut into pieces; Hot cooked rice; to serve

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Cajun	Main dish, Ethnic, Beans, Rice	6	Servings

INGREDIENTS

1	lb	Dry red kidney beans
		Water to cover beans plus 2 inches over
1	ts	Cayenne pepper
1		Garlic clove; minced
1	tb	Onion; minced
1/4	ts	Marjoram
1/2	ts	Paprika
4	tb	Chili powder
1 1/2	ts	Cajun seasoning
1/4	ts	Oregano
		Salt and ground black pepper to taste
3	c	Water
16	oz	Rotel tomatoes with chili peppers
3	tb	Beef bouillon granules
1	tb	Brown sugar
1	tb	Worcestershire sauce
2	ts	Tabasco sauce
2		Whole bay leaves; removed before serving
1		Celery stalk; thinly sliced
1/2		Green pepper; seeded,chopped
1	lb	German or Italian sausage; cut into pieces
		Hot cooked rice; to serve

INSTRUCTIONS

H
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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