Creole Red Beans and Rice
|Vegetable oil||1 Teaspoon|
|Olive oil/Vegetable oil||1 Teaspoon|
|Celery||1⁄4 Cup (4 tbs), chopped|
|Onion||1⁄4 Cup (4 tbs), chopped|
|Green bell pepper||1⁄4 Cup (4 tbs), chopped|
|Garlic||1 Clove (5 gm), minced (Small Clove)|
|Canned red kidney beans||6 Ounce, drained|
|Red kidney beans||6 Ounce, drained|
|Water||1⁄4 Cup (4 tbs)|
|Chili powder||1⁄2 Teaspoon|
|Hot sauce||1⁄2 Teaspoon|
|Thyme leaves||1⁄8 Teaspoon|
|Oregano leaves||1⁄8 Teaspoon|
|Long grain rice||1 Cup (16 tbs), cooked|
|Cooked long grain rice||1 Cup (16 tbs) (Use Hot)|
1.Take a 1 1/2 quart saucepan and heat some oil in it.
2.Add in onion, pepper, celery, ham, garlic and stir cook over medium heat until vegetables are tender yet crisp.
3.Add in the rest of the ingredients, but not the rice.
4. Let the mixture boil. Now reduce heat, cover and let simmer for about 10 to 15 minutes until the flavors infuse and vegetables are tender.
5.Discard the bay leaf.
6.Serve red beans with rice.