Guest guest Posted November 22, 2000 Report Share Posted November 22, 2000 * Exported from MasterCook Mac * Cajun Red Beans and Rice Recipe By : Cookin' Southern Vegetarian Style, Ann Jackson p63 Serving Size : 12 Preparation Time :0:00 Categories : Legumes Grains Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound red beans or kidney beans 2 Bermuda onions -- chopped; to 3 2 cloves garlic -- smashed and chopped 1 bunch scallion -- chopped - included tops 2 tablespoons oil 1 bunch parsley -- chopped - several stalks celery with leaves -- chopped 1/2 teaspoon cayenne 6 cups steamed hot rice -- to 8 salt -- to taste Also in Heart of the Home, Ann Jackson (1995) p26 Let the beans soak overnight in enough water to cover. Saute the onions, garlic,and half of the scallions in the oil. Rinse the beans and add to the onions, stir well, and add about 6 cups of water and the celery. Let come to a boil, then turn down and simmer about 2 hours. Check it every once and a while, and add water if necessary. Towards the end of the cooking time, stir and mash the softest beans against the edge of the pot to thicken it all up. Add the salt. Serve the beans with a big bowl of rice and a bowl of the remaining chopped green scallions. If you would like, you can make tofu fat-back and add it to these beans the last 30 minutes or so of cooking time. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 37 Calories; 2g Fat (56% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 9mg Sodium Food Exchanges: 1/2 Vegetable; 1/2 Fat _____ Quote Link to comment Share on other sites More sharing options...
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