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Wednesday, February 3, 2010

Red Beans and Rice


 



Another GREAT New Orleans Treat!









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Cajun Red Beans And Rice


2 cup red kidney beans, soaked
2 single bay leaves
1 1/2 cup onion, chopped
1/2 teaspoon thyme
3 single garlic cloves, minced
3/4 cup fresh parsley, minced
1 cup diced green bell pepper
1 teaspoon salt
2 tablespoon red miso
4 cup freshly cooked brown rice
scallions, chopped,  to garnish



Rinse beans and drain well. Cook in 5 cups of water for 50 minutes or until tender, with the bay leaves.

Add onion, thyme, garlic, parsley, green pepper and salt to pot, simmer over medium low heat for 15 to 20 minutes. Add miso and simmer for another 5 minutes. Remove bay leaves.

Serve over hot rice, garnished with scallions.

Yield: 4 servings


** Exported from Now You're Cooking! v5.84 **





Red Beans and Brown Rice

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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2017