Cajun-Beans Red Beans & Rice

Item # RRBM
Price $6.00
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Product Description

Net Wt. 12 oz.

Red beans and rice is an emblematic dish of Louisiana Creole cuisine, (not originally of Cajun cuisine) traditionally made on Mondays with red beans, vegetables (bell pepper, onion and celery), spices (thyme, cayenne pepper, and bay leaf) and pork bones as left over from Sunday dinner, cooked together slowly in a pot and served over rice. We like to put a slice of cornbread with this truly good bowl.

Red Beans & Rice, Beans, Rice, Spice Packet, 1/2 lbs Ham hocks, 4 cups of water, red onion sliced.

Because beans are a natural product of Mother earth, we are not always able to remove small stones from packaging. It is our suggestion that you sort and wash the beans thoroughly before cooking. Cover with fresh cool water and soak overnight. In the morning remove any beans that are floating or that may be moldy. It is best to cook beans in water you soaked them in.*

Season with 1/2 lb of your favorite meat. Add salt and pepper to taste. Cover & cook over medium heat until beans are tender (approx 2 hours). Later add the rice & spice packet to the beans. Stir and continue cooking for about 1 hour longer until the rice is tender.

For those with the need for a spicer flavor and hotter palate, (like my husband) add a can of green chilies and tomatoes and a dash of crushed red peppers to the pot. Set hot sauce on the table and serve with plenty of liquid.

*The quick method of soaking beans; sort beans and then rinse and place in a pot, cover with 2" of hot tap water. Cover and bring to a rapid boil. Remove from heat and let set 1 hour. Remove from heat and let set 1 hour. Remove any beans that are still floating on top or appear moldy. Follow the above instructions and enjoy!

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