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Spicy Red Beans and Rice Recipe

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This recipe for Spicy Red Beans and Rice, by , is from The Lindale Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sharon Lindale


1 tbsp oil
2 large onions, diced
1 large clove garlic, minced
2 large green peppers, diced
3 celery stalks, sliced
2 bay leaves
1/2 tsp thyme
1/2 tsp cumin]
1 tsp paprika
2 c. canned crushed tomatoes
1 tbsp cider vinegar
1 c. vegetable broth, or more if necessary
1 1/2 15 oz cans red kidney beans, rinsed & drained
1/2 tsp hot sauce, or to taste
salt to taste
4 c. cooked rice

Heat oil in a large saucepan, Saute onion, garlic, peppers & celery for 5 mins. Add all the spices, tomatoes, vinegar and veggie broth. Simmer for 10 mins.
Add beans, more veggie broth if necessary, hot sauce and salt. Heat through & cook for 5 mins. Remove bay leaves.
Cook rice according to package, and serve beans over.




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