In Louisiana, economical, tasty food is the rule, and thus Cajun Red Beans and Rice have become a staple of great Arcadian cuisine.
Cajun Red Beans and Rice
Author: Epicurus.com Kitchens
Recipe type: Side Dish
- 1 pound (2 Cups) dried pinto beans
- 1/2 teaspoon black pepper
- 1 teaspoon Tabasco sauce, optional (according to taste)
- 2 teaspoons thyme
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons oregano
- 1 1/2 teaspoons paprika
- 6 ounces tomato paste
- 1 1/2 Cups finely chopped celery
- 1 1/2 Cups finely chopped onions
- 1 1/2 Cups finely chopped green pepper
- 5 bay leaves
- 1 teaspoon white pepper
- 3/4 teaspoons Cayenne pepper
- 4 Cups uncooked rice (medium or long brown)
- 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 remaining ingredients.
- Cook until beans are tender and begin breaking up.
- Cook the rice.
- Mound 3/4 cup rice on plate and spoon generous serving of beans around or over the rice.
Brown rice takes much longer to cook than white rice.