Mcdougall Cajun Red Beans & Rice Recipe

Mcdougall Cajun Red Beans & Rice Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
1/2 cup: Water,
1: Onion, chopped
1: Green pepper, chopped
2 bunch: Scallions, chopped
2 Cloves: garlic, minced
1 8 ounce can: tomato sauce,
1 tbsp: Worcestershire sauce,
1 tsp: Dijon mustard,
1/2 tsp: Ground oregano,
1: Bay leaf,
1/16: To 1/8 teaspoon cayenne,
Pepper,
1/2: To 1 1/2 teaspoons Tabasco,
Sauce,
1 each: Fresh ground pepper to,
Taste,
4 cup: Cooked small red beans, (3_15
Oz cans, drained and rinsed)

Directions:

Place water in a large saucepot with the onion, green pepper,
scallions and garlic. Cook, stirring occasionally, over low heat for
10 minutes. Add remaining ingredients. Cook, covered, over low heat
for 20 minutes. Remove bay leaf. Serve over brown rice.

Hint: This is very spicy if you use the maximum amount of cayenne and
Tobasco. Use the lesser amount to begin with and add more if your
taste buds permit.

From: The McDougall Newsletter vol. 8 no. 6 November/December 1994

Source: Preparation Time: 20 minutes (need cooked beans) Cooking
Time: 30 minutes

Posted by The McDougall Newsletter vol. 8 no. 6 November/December
1994 to the Fatfree Digest [Volume
16 Issue 24] Mar. 28, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

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Source from luhu.jp