Cajun Red Beans and Rice
(Yield: For a Crowd)
1 lb. Dried Pinto Beans (2 cups)
4 cups uncooked AM Medium or Long Brown Rice 1½cups finely chopped celery
1½cups finely chopped onions
1½cups finely chopped green bell pepper
5 bay leaves
1 tsp. white pepper
3/4 tsp. cayenne pepper 1/2 tsp. black pepper
1 tsp. Tabasco sauce (optional, according to taste)
2 tsp. thyme
1 & ½tsp. garlic powder 1½ tsp. oregano
1½tsp. paprika
6 oz. can tomato paste
Directions
- Cover beans with water and soak overnight.
- Drain and rinse before cooking.
- Combine beans with 5 cups water and bring to a boil.
- Reduce heat, cover and simmer 45 minutes to 1 hour, stirring occasionally.
- Add another 4 cups water and add celery, onion, bell pepper, bay leaves, and remain- ing ingredients.
- Cook until beans are tender and begin breaking up. Cook rice.
- To serve, mound 3/4 cup rice on plate and spoon gener- ous serving of beans over the rice.