Cream-Style Red Beans and Rice |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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Another great Cajun Beans and rice recipe! If you don't care for tomatoes, try this recipe. Ingredients:
1 1/2 tablespoons olive oil |
1 cup chopped onion |
1 cup chopped green bell pepper |
1 cup chopped celery |
2 garlic cloves, minced |
5 cups water |
1/2 lb smoked ham, cut into 1/2-inch cubes |
1 teaspoon salt |
1 teaspoon dried thyme leaves |
1/2 teaspoon dried oregano leaves |
1/4 teaspoon black pepper |
1/8 teaspoon ground red pepper |
2 bay leaves |
12 ounces dried red beans, soaked in water overnight and drained |
1/2 lb fully cooked smoked andouille sausages or 1/2 lb other smoked sausage, cut into 1/4-inch slices |
2 tablespoons tomato paste |
hot cooked rice |
Directions:
1. Heat oil in large Dutch oven over medium-high heat until hot. Add onion, bell pepper, celery and garlic; cook and stir 2 minutes. Stir in water, ham, salt, thyme, oregano, black pepper, ground red pepper and bay leaves. Bring to a boil. Reduce heat. Cover; simmer 1 hour.
2. Add beans to ham mixture; bring to a boil over high heat. Reduce heat to low. Cover; simmer 1 hour or until beans are tender.
3. Carefully ladle 1 cup bean mixture into food processor or blender container. Cover; process until mixture is smooth. Returnpureed mixture to Dutch oven; stir in sausage and tomato paste.
4. Cook, uncovered, over medium heat 10 minutes or until thickened and bubbly, stirring occasionally. Remove bay leaves; discard. Serve in bowls over hot cooked rice.
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