Friday, December 25, 2009

Creole Style Red Beans and Rice

A friend sent me a bean recipe and it reminded me of this recipe I had run across the other day in the family cookbook. While not as close as I had originally thought they are quite similar. This is the link to the recipe that inspired this post. Both look fantastic

2 cans red beans, undrained
olive oil
1 bell pepper, chopped
1 large onion, chopped
4 cloves garlic
3 ribs celery, chopped
1 large can chopped tomatoes, mostly drained
3 bay leaves
2 tsp. thyme
1 tsp. oregano
1 tsp.parsley
2 tsp. paprika
Salt and pepper to taste

Rice to serve over

Saute vegetables (except tomato) in oil until tender. Add remaining ingredients and simmer 1 hour until flavors are well blended. Remove bay leaves. Serve over rice.

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