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   RECIPES      Cooking recipes and tips      44,808 messages   

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   Message 42,656 of 44,808   
   Dave Drum to All   
   National Rice Month - 1   
   05 Sep 24 12:56:00   
   
   TZUTC: -0400   
   MSGID: 35864.fido-recipes@1:3634/12 2b40a532   
   PID: Synchronet 3.18a-Linux  May 23 2020 GCC 7.5.0   
   TID: SBBSecho 3.11-Linux r3.173 May 23 2020 GCC 7.5.0   
   CHRS: ASCII 1   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Budget Red Beans & Rice   
    Categories: Beans, Rice, Chilies   
         Yield: 12 Servings   
       
       1/2 lb Dry kidney beans; rinsed   
       1/2 lb Dry pinto beans; rinsed   
         4 c  Water   
         4 c  Chicken broth   
         2 cl Garlic; minced   
         2    Bay leaves   
    14 1/2 oz Can tomatoes w/liquid;   
              - chopped   
         4 oz Can chopped green chilies   
              +=OR=+   
    14 1/2 oz Can diced tomatoes w/green   
              - chilies; undrained   
         4 oz Jar chop'd pimiento; drained   
         1 lg Bell pepper; chopped   
         1 lg Onion; chopped   
         2 c  Celery; chopped   
       1/4 c  Snipped fresh parsley   
       1/2 ts Crushed red chile flakes   
       1/2 ts Ground cumin   
       1/2 ts Hot pepper sauce; to taste   
         1 ts Paprika   
         1 ts Salt   
         1 ts Vinegar   
              Rice   
         1 lb Andouille or smoked sausage;   
              - sliced (opt) *   
       
     * Not as budget friendly, but tasty. If your wallet is   
     flat leave it out. -- UDD   
        
     Place beans in a dutch oven with water. Bring to a   
     boil; simmer 2 minutes. Remove from the heat. Cover   
     and let stand for one hour. Drain and rinse beans.   
        
     Return to Dutch oven with broth, garlic and bay   
     leaves; bring to a boil. Reduce heat, cover and simmer   
     for 1 1/4 hours. Stir in all remaining ingredients.   
        
     Cover and simmer for one hour or until beans and   
     vegetables are tender and gravy is thick. Remove bay   
     leaves. Serve over rice.   
        
     This meal costs only $.68 per plate.   
        
     NOTE: I cannot find when this recipe appeared in T.O.H.   
     But I cannot make it (in 2004) for 68c/serving. Even if   
     I leave out the sausage. -- UDD   
        
     Source: Taste of Home magazine   
        
     From: http://www.recipesource.com   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
   ... Law of Cooking: Fancy gizmos don't work.   
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