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Red Beans and Rice
2 pounds dried red beans
6 cups water
2 large onions -- chopped
4 cloves garlic -- minced
1 large green bell pepper -- chopped
1 large red bell pepper -- chopped
1/2 pound salt pork
1 cup dry red wine -- (optional)
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh oregano
1 tablespoon old bay seasoning
3 bay leaves
1 teaspoon celery seeds
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried crushed red pepper
1 teaspoon Tabasco (or other hot sauce) -- to taste
1 pound smoked beef sausage -- 1/2 inch pieces
1 pound andouille -- 1/2 inch pieces
2 medium tomatoes -- diced
1 11 oz. can green chilies (Anaheim type) -- diced, undrained
1 tablespoon gumbo file'
hot cooked rice
Sort and wash beans. Soak, if desired. Combine beans and next 18 ingredients in large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 3 hours or until thickened and beans are tender. Add sausages and tomatoes; cook 30 minutes. Remove and discard salt pork and bay leaves; stir in file' seasoning. Serve over rice.
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