"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Debbie's Red Beans and Rice Recipe

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This recipe for Debbie's Red Beans and Rice, by , is from Family Traditions, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherri Ahart
Added: Sunday, October 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 stick of butter, unsalted
1 small onion, chopped
3/4 cup of green onions, chopped
2 cloves of garlic, minced
1/4 c of celery, finely chopped
1 1/2 c of chopped ham(or you may use sausage, but the sausage should be cooked before adding to remove excess grease)
3 cans(5 ounces) of New Orleans Style Red Kidney Beans(VanCamps best)

Seasonings:
1tbsp of Worcestershire sauce
1/2t of salt
1/2 t of Tabasco Sauce
1/2 t of black pepper
1/2 t of garlic powder
1/2 c of cold water
2 tbsp of garlic powder
1/2-1 c of cold water
2 tbsp of fresh parsley, minced
serve with cooked white rice.

Directions:
Directions:
Heat a large saucepan over medium heat until it is hot. Add the butter and heat until it begins to smoke. Add the onion, green onion, garlic and celery and saute for 5 minutes or until onions turn clear over medium heat. Put the complete contents, beans and liquid, from the cans of beans into the saute and stir through. Add all the remaining ingredients except for the water and parsley. Adjust the consistency of the liquid to our preference by adding the water 1/4 c at a time until you get the gravy look you want. Cook uncovered for 10 minutes over low-med heat then add the parsley, blend in well and serve over cooked white rice.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Hard to believe it is made from canned beans. Ok to make in advance and refrigerate up to 3 days. Great with a green salad and bread. I learned this recipe at Jude Theriots Cajun Cooking Class while living in Lake Charles in 1991.

 

 

 

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