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Cajun Cooking — Red Beans & Rice

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This is one of those Southern staples that I frequently find myself CRAVING. Beware making a batch. It is addictive…! If you can’t find Andouille sausage, you can substitute any good, spicy sausage.

Red Beans & Rice

1 lb. dry red kidney beans
6 slices bacon
1 C chicken broth
4 C water
1/2 C olive oil
1/2 t ground red pepper
2 T bacon drippings
2 large onions — chopped
2 bay leaves
1 t Cajun seasoning
Salt and pepper to taste
Chopped green onions

In a large sauce pan, fry bacon and reserve drippings, add chopped onions, and saute for about 3 minutes. Add
chicken broth and let mixture simmer for another 3 minutes. Add washed red beans and stir for 2 minutes. Add water, olive oil, bay leaves and other seasonings. Bring to a boil. Lower heat to a simmer and cover saucepan. Cooked covered for about 2 hours. Remove cover and simmer for another hour or longer, until beans are soft and creamy. Stir frequently to avoid sticking and scorching. Serve over hot, fluffy rice.

Note: It’s important to start out with plenty of liquid (it may appear to be too much) because the beans will swell up as they absorb the liquid. If the beans start to look dry during the cooking process, add water. If you wish to double the recipe (for 2 lbs.
beans), it’s not necessary to double all ingredients. Just make sure the beans are covered with about 3 inches of liquid when you first bring the mixture to a boil.

To make a complete simple Cajun meal, cook some Andouille sausage on the grill and serve alongside beans. Or cut it in slices and brown in a skillet, then add to the beans.

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