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Cajun Red Beans And Rice |
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Serves: 6 Print this Recipe1 1/2 cups onions chopped 1 cup ham diced or smoked pork 2 garlic large, minced 2 tablespoons vegetable oil 1/2 cup water 1 teaspoon thyme dried, crushed 1/2 teaspoon beef bouillon 1/2 teaspoon hot pepper sauce 1 bay leaf large 2 15-ounce cans kidney beans drained and liquid reserved 1 8 1/2-ounce can refried beans 1 tablespoon red wine vinegar 2 tablespoons green onions chopped 3 cups white rice hot cooked Additional hot pepper sauce Grease a 2-quart casserole. In a 10-inch skillet over medium heat, saute onions, pork or ham, and garlic in hot oil until lightly browned. Reduce heat to low. Stir in water, thyme, bouillon granules, 1/2 teaspoon hot pepper sauce and bay leaf. Cover and simmer for 8 to 10 minutes or until onions are tender. Stir in kidney beans, refried beans and vinegar and cook until mixture boils. Remove bay leaf. Taste for seasoning. Mixture should be highly seasoned and slightly saucy. If too dry, stir in 2 to 3 tablespoons of the reserved bean liquid. To serve, spoon bean mixture into a serving bowl. Garnish with green onions. Pass rice, then pass beans. Pass additional hot pepper sauce. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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