Craigs Favorite Red Beans & Rice Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Red beans,
2 tbsp: Olive oil,
2 tbsp: Bacon Drippings,
2: Garlic clove, minced
1 medium: Onion, minced
1 bunch: Scallion, with tops, sliced thin
1/2 medium: Bell pepper, minced
4: Celery stalk, w/leaves, minced
1 tbsp: Parsley,
1 lbs: Ham seasoning, cubes
6 ounce: Salt bacon, opt
1/2 tsp: Thyme,
1: Bay leaf,
1/2 tsp: Dried Italian seasoning,
1/2 tsp: Lemon pepper,
2: Chicken bouillon cubes,
Directions:
Soak the red beans in water overnight. Drain and rinse well
In a pressure cooker, heat the olive oil and bacon drippings. Add the
garlic, onion, green onions, bell pepper, celery and parsley. Saute
for about 5 to 8 minutes. Add the remaining ingredients, including
the drained red beans. Add enough water to cover the beans by at
least 1 inch. Pressure cook for 25 minutes. Uncover and continue to
cook for about 15 minutes to thicken.
Serve over rice with French Bread.
Serves 6 or more.
{ Submitted by Chiqui Collier, Cookery NOrleans Style Restaurant }
[ The Legends of Louisisna Cookbook; Sheila Ainbinder; ISBN
0-671-70817-1 ] Submitted By LISE WARING On
TUE, 19 DEC 1995 093858 GMT
Source from luhu.jp
In a pressure cooker, heat the olive oil and bacon drippings. Add the
garlic, onion, green onions, bell pepper, celery and parsley. Saute
for about 5 to 8 minutes. Add the remaining ingredients, including
the drained red beans. Add enough water to cover the beans by at
least 1 inch. Pressure cook for 25 minutes. Uncover and continue to
cook for about 15 minutes to thicken.
Serve over rice with French Bread.
Serves 6 or more.
{ Submitted by Chiqui Collier, Cookery NOrleans Style Restaurant }
[ The Legends of Louisisna Cookbook; Sheila Ainbinder; ISBN
0-671-70817-1 ] Submitted By LISE WARING
TUE, 19 DEC 1995 093858 GMT
Source from luhu.jp
Tags
Cajun