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CREOLE VEGETARIAN RED BEANS AND RICE 1 lb. dried red kidney beans (2 1/2 c.) 4 c. water 1 large onion, chopped 2 stalks celery with leaves, chopped 2 tsp. Tabasco sauce 1/2 to 1 tsp. oregano 6 cloves garlic, chopped 2 bay leaves 1 c. chopped green pepper (1 large or 2 small) 2 sprigs fresh parsley 1/2 tsp. salt, if desired 1/4 tsp. freshly ground black pepper Soak beans overnight in water (6 cups cold water to each pound of dry beans). Pour into a large heavy pan or Dutch oven and add remaining ingredients. Simmer 3 hours or until beans are tender. Add water when necessary during cooking. Water should barely cover beans at end of cooking time. Remove 1 cup of beans at end of cooking time and mash to a paste (a blender may be used for this procedure). Add bean paste to remaining beans and stir until liquid is thickened. Serve over hot rice. Quick Method: Add 6 to 8 cups of hot water for each pound of dry beans. Heat the water to boiling and cook the beans for 2 minutes. Then cover the pot and let the beans stand for 1 hour. Drain, rinse and cook the beans. Serves 8. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |