Creole-Style Red Beans & Rice Recipe




Creole-Style Red Beans & Rice Ingredients

1 lb red beans
8 cloves garlic, chopped
1 rib celery, chopped
1/4 lb salami
1 lb smoked sausage
1 large onion, chopped
1/4 bell pepper, chopped
1 tsp sugar
1 salt & pepper to taste
1 pinch thyme
1 lb weiners

A Recipe for
Creole-Style Red Beans & Rice

 

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sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




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Creole-Style Red Beans & Rice

Food Tip
Mold is result of spoilage. If there is mold on hard cheese, cut off the mold to a depth of one inch, and it should be fine to eat. Other foods with mold on them should be thrown out.







Creole-Style Red Beans & Rice Directions

Wash beans thoroughly; cover with water and place on medium fire. Chop
sausage and salami and add to beans; add garlic celery, onions, green
pepper, sugar, and thyme. Continue cooking until beans are soft,
adding more water if necessary.

When beans are soft, add weiners, sliced in 1" pcs., and salt and
pepper to taste. Cook until gravy is thick and creamy. Serve over
hot cooked rice.

Serves: 10

 

 

 

 

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Creole-Style Red Beans & Rice Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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