How To make Gratin Of Red Beans(New Orleans Style)
3 lg Onions coarsely chopped
8 fl Vegetable stock
4 Red peppers coarsely chopped
4 Stalks celery chopped
1/2 ts Cumin
1 t Coriander
pn Cayenne pepper 1/2 ts Dried thyme
1/4 ts Dried oregano
1 cn (14 oz) chopped tomatoes
1 Bay leaf
Salt and freshly ground -pepper to taste 4 fl Red wine
2 cn Kidney beans (14 oz each)
-drained and rinsed 2 tb Dry wholemeal breadcrumbs
2 tb Grated parmesan cheese
1. Preheat oven to 400 degrees F, 200 degrees C, gas
mark 6. 2. Put the onions in a frying pan with 6 fl or 180 ml
of stock. Cover. Boil for 5 minutes. Uncover. Reduce heat somewhat and simmer until amber brown and beginning to stick to the pan. 3. Stir in peppers, celery and a splash of stock.
Stir and cook until the added vegetables are softened. 4. Stir in cumin, coriander, cayenne pepper, thyme,
oregano tomatoes, bay leaf, salt, pepper and wine. Simmer, stirring occasionally for 20 to 30 minutes until thick and savoury. 5. Stir in the beans. Spread in a baking dish.
Sprinkle with a mixture of bread crumbs and grated cheese. The recipe can be prepared to this point and refridgerated until needed. 6. Bake the beans for 30 minutes uncovered until
bubbling and browned on top. For a very low fat recipe ommit the cheese.
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First, she's cookin' up authentic New Orleans Jambalaya with all the southern flavors like shrimp, smoked sausage and don't forget the spices! Then she's gonna heat things up with some ragin' Cajun Seafood Balls. And even the dessert is on fire, with an old classic Bananas Foster. So don't go 'way y'all, 'cause we're fixin' to go down to the bayou, and we gonna eat like it's Fat Tuesday!
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Red Beans & Rice
This is a really good recipe for red beans and rice. Use jasmine rice for a rich texture. Very filling meal and even better the next day!
1/4 C chopped bacon
3/4 C celery
1 1/2 C onion
1/2 C green pepper
2 lbs. red beans, soaked or cooked, drained
1/2 tsp. salt
1/2 tsp. ground black pepper
3 bay leaves
pinch of cayenne pepper
3 tbsp parsley
2 tbsp thyme
3 tbsp garlic, minced or chopped
2 lbs. sausage OR 1 lb sausage and 1 lbs ham hock
10 cups water or chicken broth
2 cups rice, served alongside
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