by SharonPz » Thu Oct 26, 2006 4:44 pm
This is our favorite, in fact I think I'll make a pot tomorrow!
LOUISIANA RED BEANS AND RICE
½ C water
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
1 tsp minced fresh garlic
6 C cooked red beans with cooking water (Great Value brand from Wal-Mart get really creamy)
1 8oz can no salt added tomato sauce
2 bay leaves
1 tsp each Tabasco sauce, chili powder, paprika
½ tsp thyme
¼ tsp ground cumin
1 to 2 pinches cayenne
black pepper, to taste
(To cook dry red beans, soak 1# red beans in water to cover plus 3” overnight, drain and cook in just enough water to cover, for approximately 3 hours. Or, POWER SOAK: Boil beans in water for 3 minutes in a heavy-bottomed pot. Cover and set aside for 2 – 4 hours, longer soaking will not hurt. Drain and discard water. Rinse beans. Proceed with cooking. This method reduces hard to digest complex sugars by 80%)
Sauté the onion, bell pepper, celery and garlic in the water in a large sauce pot, stirring frequently for 10 minutes. Add the remaining ingredients and cook for another 10 minutes. Remove the bay leaves. Serve over brown rice. NOTE: Can’t find no salt added tomato sauce? Blend canned no salt added tomatoes on “liquefy” in blender.