Betty’s Cajun Red Beans and Rice Recipe

In this video, Betty demonstrates how to make a zesty dish from the Deep South, Cajun Red Beans and Rice. This recipe makes a large amount, and it can be used as the main course of a meal. It is composed of a sauce made from red beans, vegetables, and spices, and it is served over a hot bed of white rice. Add a wedge of hot, tasty cornbread, and it tastes wonderful! Ingredients: (2) 15.5 oz. cans red beans, undrained (You may use pinto beans, kidney beans, chili beans—but no beans that have been already flavored with spices.) ½ stick butter or margarine, melted 1 cup chopped celery 1 cup chopped onion ½ cup sliced green onion ½ cup chopped green bell pepper 2 cloves garlic, minced 5 oz. diced cooked ham (I used Hormels canned smoked ham, but you may use leftover ham chunks.) ¼ teaspoon salt 2 teaspoons Creole seasoning ¾ teaspoon hot sauce (Tabasco or any type of hot pepper sauce may be used.) 1 cup water 2 cups hot, cooked white long grain rice Saute 1 cup chopped celery, 1 cup chopped onion, ½ cup sliced green onion, and ½ cup chopped green pepper in ½ stick melted butter or margarine until tender. Add 2 cloves of minced garlic, 2 cans of red beans, 5 oz. diced cooked ham, ¼ teaspoon salt, 2 teaspoons Creole seasoning, ¾ teaspoon hot sauce, and 1 cup water. Cook, uncovered, over medium heat for 1 hour, stirring occasionally. While the red bean sauce is cooking, prepare your white rice. When ready to serve, arrange 2 cups of hot white rice on a large serving dish. Spoon …

Video Rating: 4 / 5