1/2 cup chopped green pepper
1 can ( 15-1/2 ounces) kidney beans, drained
1/2 cup chopped onion
2 chicken bouillon cubes
oil
1/2 teaspoon hot pepper sauce
2 cups water
2 cups Minute White Rice, uncooked (quick cook rice)

Cook and stir green pepper and onion in oil in large skillet on medium heat until tender. Stir in water, beans, bouillon and pepper sauce. Bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes.

1 pound ground pork
1 pound ground beef
1 large bell pepper
1 medium onion
5 to 6 peeled cloves of garlic
1 or 2 fresh, green cayenne peppers
1 teaspoon salt
1 teaspoon red pepper
2 cans mushroom steak sauce
3 to 4 cups cooked rice

Pan fry the ground meat well until all of the meat is well done. Put bell pepper, onion and garlic into food processor and "nearly" liquefy it, then add this to the meat. The pepper/onion/garlic should sizzle as you stir it well into the meat. When the sizzling fades, add the mushroom steak sauce and a little water and allow the entire dressing mix to simmer for at least a half hour.

Cooked rice can be added to this mixture and thoroughly stirred. The more rice you add, the drier and "whiter" the resulting dressing will be. Adding the right amount of rice will result in a dress that is moist with the rice appearing very brown ("dirty").

Cornbread Dressing: Substitute crumbed cornbread for cooked rice.

Save some for later: Freeze the dressing mix, i.e., before adding rice/cornbread, separately. When needed, defrost the mix by heating it and add the rice or cornbread.

1 pound ground meat
1 large onion, chopped
1 bell pepper, chopped
3 celery stalks, chopped
2 cloves garlic, minced
1 bunch green onion tops, chopped
1-1/2 cups rice
3 cups water
2 teaspoons Cajun seasoning
2 tomatoes, chopped
1 can (6 ounces) tomato paste

Preheat your oven to 350°. Cook the meat, onion, celery, bell pepper, and garlic in an iron skillet until the meat is done and the vegetables are cooked. Drain the grease. Place the meat mixture in 13 x 9 x 2-inch casserole. Add remaining ingredients. Mix thoroughly. Cover (foil is fine) and bake 45 minutes to an hour or until rice is tender.

2 cups red beans
1 onion, diced
2 cloves garlic
2 teaspoons seasoning salt
bay leaf
pinch sugar
cayenne pepper, to taste
ham hocks
cooked rice
smoked sausage, optional

Wash beans, soak overnight and drain. Cover beans and all ingredients with cold water. Bring to boil, reduce heat and simmer until done. Serve over rice. Large link smoked sausage, added at the last 30 minutes gives delicious seasoning and makes a complete meal with hot fluffy rice and tossed salad. Serves 6.

2 tablespoons vegetable oil
1/2 pound lean ground beef or ground turkey
1 cup chopped onions
1 cup chopped peppers, green
1 clove garlic, minced
1 tablespoon lemon juice
1 tablespoon mustard, prepared
1 teaspoon chili powder
2 tablespoons soy sauce
dash cayenne pepper
1 cup tomato sauce
2 cups black beans, cooked, drained
3 cups brown rice, cooked

Heat oil in large skillet over medium heat. Add beef, onions, green pepper, and garlic and sauté until tender, stirring frequently. In a small bowl combine lemon juice, mustard, chili powder, soy sauce, and cayenne with a small amount of tomato sauce and whisk until thoroughly blended. Stir in remaining tomato sauce, then add to meat mixture. Add beans and cook for 20 minutes, or until flavors are well blended. Serve spooned over hot rice.

1 pound dried black beans, sorted, rinsed and soaked overnight
6 cups water
1-1/2 cups chopped red onions
3-4 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons olive oil
1 teaspoon salt (optional)
1 teaspoon ground cumin
1 teaspoon dried sage
1 bay leaf
3 cups cooked long-grain white or brown rice
1 tablespoon lemon or lime juice
Ground black pepper
Reduced-fat sour cream (optional)

Drain the beans and place them in a pressure cooker. Add enough cold water to cover the beans by 1 inch. Follow the manufacturer's directions to cover the pot and cook the beans for 9 minutes.

Remove the pressure cooker from the heat. Let stand for 5 minutes. Set the cooker under cold running water for several minutes to reduce pressure rapidly. Loosen and remove the lid following the manufacturer's directions.

Add the water, onions, garlic, chili powder, oil, salt (if using), cumin, sage and bay leaf. Bring to a boil, then reduce the heat. Simmer, uncovered, for 10 minutes. Add the rice. Cover but do not seal the lid. Cook over medium heat, stirring occasionally, for 10 minutes.

Stir in the lemon or lime juice. Season to taste with the pepper. Remove and discard the bay leaf.

Serve topped with spoonfuls of the sour cream (if using).

PLAN AHEAD: Give yourself time to soak the dried beans. You can do them overnight if you're planning to cook in the morning, or they can soak all day if you prepare the soup just before dinner. If you're pressed for time, a quicker method is to place the beans in a large saucepan, add cold water to cover generously and bring to a boil. Boil for 2 minutes, then set aside for 1 hour. Serves 8.

Note: Make good use of your pressure cooker to prepare dried beans. Done in this time-saving appliance, black beans take only 9 minutes. Compare that with the minimum 1-1/2 hours they need when cooked conventionally.

1 pound black beans
2 onions, chopped
2 bell peppers, chopped
1 Tablespoon cumin
1 teaspoon oregano
1 bay leaf
1/2 teaspoon pepper
2 teaspoons salt
1/2 cup olive oil
2 quarts water

Wash beans and soak overnight. The next day, boil the beans in the same water. Add all the other ingredients. Cover. Cook slowly about 1-1/2 hours. Serve over white rice with chopped onion and vinegar.

1 pound Chicken Gizzards - finely Chopped
1 pound Chicken Livers - finely Chopped
1/4 cup Squeeze Parkay Margarine
1-1/2 cup Onion - finely chopped
1/2 cup Celery - finely chopped
1/4 cup Green Pepper - chopped
2 Garlic Cloves - minced
2 teaspoons Salt
1 teaspoon Pepper
1/8 teaspoon Ground Red Pepper
3 cup Hot Cooked Minute Rice
1/2 cup Chopped Parsley

Brown meat in margarine in large skillet. Add onion, celery, green pepper, garlic and seasonings, mix well. Cover. Cook, stirring occasionally, over medium heat until vegetables are tender. Add rice and parsley, mix lightly. Serve immediately. Serves 8.

1 pound ground beef
1 pound beef sausage
1 (8-ounce) package dirty rice mix
1 (10-ounce) can diced tomatoes with green Chile peppers
1 onion, finely diced
2 (15-ounce) cans kidney beans, drained
2 cups water
salt and pepper to taste

In a skillet, brown the sausage, onion, and ground beef; drain.

In a 2 quart saucepan, combine rice mix and 2 cups water. Add diced tomatoes and chilies. Stir in the kidney beans. Bring to a boil, then add meat mixture. Bring back to boil, reduce heat and cover, stirring occasionally. Cook for 20 minutes. Serve. Makes: 8 servings

3/4 pound chicken gizzards
3-1/2 cups hot chicken or beef broth
2 tablespoons chicken, pork, or bacon fat
4 tablespoons butter
1/2 pound ground pork
1/2 cup each chopped onions, celery, green pepper -- and green onion tops
2 cloves garlic -- minced
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon cayenne pepper, or dash Tabasco sauce
1-1/2 cups long-grain rice
1/2 pound chicken livers -- minced

Simmer gizzards in broth for 20 to 30 minutes, remove with slotted spoon, and grind or chop fine. Heat fat and half the butter (2 tablespoons) in a heavy casserole. Sauté the pork and gizzards over high heat until browned. Lower heat, add vegetables and seasonings, and cook until vegetables are wilted, about 5 minutes. Add rice and reserved broth, bring rapidly to a boil, stir once, cover, and lower heat. Simmer 15 minutes.

Sauté minced chicken livers in remaining butter for only 2 to 3 minutes ( they should still be faintly pink). Toss with the rice, taste for seasoning, and adjust. Cover and let rice fluff in a low (225degree) oven for 10 minutes (the rice becomes very moist with the addition of the vegetables).
Serves 4 to 6 as a main dish.

1 Pound White Beans
1 Pound Salt Meat, cut into pieces
1 Medium Onion, chopped
1/4 Cup Green Onion, chopped
3 Quarts Water
1/2 Cup Cooking Oil
2 Tablespoons Parsley, chopped
2 Cloves Garlic, minced

Wash and rinse beans twice. Place in 2 - 3 quarts of water in a covered pot and let soak for 30 minutes. Over medium heat, boil beans until the water turns yellow, about 20 minutes. Remove from heat and drain in a colander. Combine beans and fresh water (3 quarts) and salt meat and cook for about 30 minutes. Add cooking oil, onions, parsley, garlic and green onion and cover loosely. Cook for 1-1/2 hours or until beans are soft and sauce thickens.
Servings: 6

1 pound dried red beans
1/4 pound salt pork
3 cups chopped onion
1 bunch green onions, chopped
1 cup fresh parsley, chopped
1 cup green pepper, chopped
2 cloves garlic, pressed
1 teaspoon red pepper
1 teaspoon black pepper
3 dashes hot sauce
1 tablespoon Worcestershire sauce
1 (8-ounce) can tomato sauce
1/4 teaspoon dried oregano
1/4 teaspoon dried whole thyme
2 pounds Mettwurst or other smoked German sausage, cut into bite-size pieces

Sort and wash beans; place in large Dutch oven. Cover with water 2 inches above beans; let soak 8 hours. Drain. Cover beans with water and add salt pork; bring to a boil. Cover, reduce heat, and simmer over low heat for 45 minutes. Add remaining ingredients except sausage and rice. Cover and cook over low heat for 45 minutes, stirring occasionally. Add sausage pieces, and cook until heated through. Serve over rice. Serves eight.

1 to 2 pounds smoked sausage, cut into 1" slices
3 15 oz cans black beans, drained
1-1/2 cups onions, chopped
1-1/2 cups green pepper, chopped
1-1/2 cups celery, chopped
3 cloves garlic, minced
2 teaspoons leaf thyme
1-1/2 teaspoons leaf oregano
1-1/2 teaspoons white pepper
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 chicken bouillon cube
5 bay leaves
1 (8-ounce) can tomato sauce
1 cup water
Hot boiled rice

Brown sausage in a skillet over med. heat. Drain fat and transfer to crockpot. Combine remaining ingredients in crockpot. Cover and cook on low 8 hrs. or on high 4 hrs. Remove bay leaves. Serve over cooked rice. Serves 6 to 8.

12 ounces corkscrews or wagon wheels
1/4 cup olive oil
1/4 cup each chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped scallion
1 tablespoon minced fresh garlic
1 (28-ounce) can plum tomatoes, chopped, juices reserved
1 to 2 cups chicken broth
1 (10-ounce) package frozen corn, thawed
16 ounce can of chick peas, drained, rinsed
1/2 teaspoon thyme
1 whole bay leaf
1/8 to 1/4 teaspoon cayenne pepper
2 tablespoons parsley for garnish
Salt and pepper

Bring some salted water to a boil, add the pasta and cook until done, about 10 minutes or according to package directions.

In a large saucepan heat the olive oil. Add the onion, bell pepper and scallion and sauté for 3 to 4 minutes or until tender. Stir in the garlic and sauté a few seconds, then stir in the tomatoes, broth and corn and simmer 5 minutes. Transfer two portions to another saucepan for the children and keep it warm until ready to serve the pasta. To the other portion, add chick peas, thyme, bay leaf and cayenne pepper and simmer until pasta is done. Boil down to thicken sauce or, conversely add more broth if you want it loose. Remove bay leaf before serving. When pasta is done transfer half to a warm bowl and top with corn and tomato sauce; transfer other half to another bowl and top with spicy chick pea mix and minced parsley.

1 pound dried red beans
1 ham bone
8 to10 cups water
1 (8-ounce) can tomato sauce
2 teaspoons garlic salt
1/4 teaspoon Tabasco sauce
1 tsp Lea and Perrins Worcestershire sauce
1/2 pound ham, diced
1/2 pound hot sausage, sliced
1/2 pound smoked sausage, sliced
1/2 cup chopped celery
1 cup chopped onion
3 cloves garlic, pressed
2 bay leaves
salt and pepper to taste
1/4 cup chopped parsley
2 cups rice, cooked

Wash and sort the beans. Cover the beans with water and boil for 2 minutes. Remove from the heat an let the beans soak for at least 1 hour. Add the salt and flavorings after soaking. Salt has a tendency to toughen the beans which causes them to take longer to cook. In order to prevent the beans from boiling over, add 1 tablespoon bacon grease or butter, a piece of slab bacon, or seasoning ham with some fat on it.

In a large pot place the ham bone, water, tomato sauce, garlic salt, Tabasco sauce, Worcestershire sauce and beans. Cook, uncovered, over low heat. In a skillet sauté the ham and sausage until the grease is rendered. Transfer the ham and sausage to the bean pot. To the grease in the skillet add the celery, onion, and garlic and sauté until soft. Pour this mixture into the bean pot. Add the bay leaves, salt, and pepper and continue cooking for 2 to 2-1/2 hours, or until the beans are soft and creamy. Add the water while cooking if necessary. Remove the bay leaves and add the parsley. Serve the beans over the rice. Serves 6-8.

2 tablespoons chicken fat
1/2 pound chicken gizzards
1/4 pound ground pork
1 leaves
1 yellow onions
1-1/2 celery stalks
1/2 bell peppers, green
1 garlic cloves
1 teaspoon Tabasco sauce
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons paprika
1 teaspoon dry mustard
1 teaspoon cumin
1/2 teaspoon thyme
1/2 teaspoon oregano
2 tablespoons butter
2 cup pork stock
1/2 pound chicken livers
1 cup rice

Mince onion, bell pepper, celery and garlic. Grind livers and gizzards. Place fat, gizzards, pork and bay leaves in large heavy skillet over high heat; cook until meat is thoroughly browned, about 6 minutes, stirring occasionally. Stir in the onion, celery, bell pepper, garlic, Tabasco, salt, pepper, paprika, mustard, cumin, thyme, and oregano; stir thoroughly, scraping pan bottom well. Add the butter and stir until melted. Reduce heat to medium and cook about 8 minutes, stirring constantly and scraping pan bottom well. Add the stock or water and stir until any mixture sticking to the pan bottom comes loose; cook about 8 minutes over high heat, stirring once. Then stir in the chicken livers and cook about 2 minutes. Add the rice and stir thoroughly; cover pan and turn heat to very low; cook about 5 minutes. Remove from heat and leave covered until rice is tender, about 10 minutes. Remove bay leaves and serve immediately.

1 pound chicken gizzards
1/2 pound pork liver
1/4 cup vegetable oil
2 Tablespoons flour
1-1/2 Tablespoons finely minced garlic
1-2/3 cups chopped onion
1/4 cup chopped celery
1/2 cup chopped green pepper
1/4 cup minced fresh parsley
1/2 pound chicken livers
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
2 Tablespoons water, more if necessary
3 cups Boiled rice

Cut the gizzards and pork livers into small pieces and pass once through the coarse blade of a meat grinder or food processor. Heat the oil in a large, heavy skillet and cook the ground meat until it begins to turn brown. Add the flour and vegetables and mix well. Cook until vegetables begin to turn soft and slightly brown. Cut up the chicken livers and add them to the skillet along with the seasonings and 2 Tbsp water. Cook over low heat until the chicken livers are done, adding a bit more water during cooking if necessary. Remove the skillet from the heat and set it in a 175: oven while you prepare the rice. Toss the cooked rice and the contents of the skillet together in a large preheated bowl. Serve hot.

1 pound rice
1 pound ground beef
1 pound lean ground pork
1 cup finely diced onions
1/2 cup chopped green onions
1-1/2 teaspoon olive oil
1/2 pound giblets (no livers)
1/4 cup bell pepper
1/2 cup celery
2 (10-ounce) cans mushroom soup
1/2 cup parsley
1/8 cup garlic
1/2 teaspoon dried mint
1/2 teaspoon Louisiana hot sauce
1/2 teaspoon cayenne pepper
1-1/2 teaspoon Worcestershire sauce
1 cup water
1-1/2 teaspoons salt

Simmer until all flavors blend (approximately one hour or so) and
serve over rice.

3/4 pound chicken gizzards
1/4 pound ground sausage
2 pounds ground beef
1 large onion, chopped
4 stalks celery, chopped
1 bell pepper, chopped
1 bunch green onions and tops, chopped
2 cloves garlic, minced
Cajun seasoning to taste (or salt, pepper, sage, and parsley)
2 cups rice
4 cups water (reserve the water you cooked the gizzards in)

Boil the gizzards 20 minutes. Chop fine or grind. Sauté all ingredients except rice and reserved water in a large frying pan. Cook, stirring occasionally, 30 minutes. Add the rice and water. Cook at a simmer, covered, about 25 minutes more or until rice is tender and water is absorbed. Serves 12.

2 teaspoons ground red pepper
1-1/2 teaspoons pepper
1 teaspoon dry mustard
1/2 teaspoon thyme leaves
1-1/2 teaspoons salt
1-1/4 teaspoons paprika
1 teaspoon ground cumin
1/2 teaspoon oregano

2 tablespoons oil (or chicken fat)
2 bay leaves
1/2 pound ground chicken gizzards
1/4 pound ground pork
1/2 cup finely chopped onions
1/2 cup finely chopped celery
1/2 cup finely chopped green pepper
2 teaspoons minced garlic
2 tablespoons butter
2 cups chicken or pork stock
1/3 pound ground chicken livers
3/4 cup uncooked rice

Combine the seasoning mix ingredients in a small bowl and set aside. Place the chicken fat, gizzards, pork and bay leaves in a large skillet over high heat; cook until meat is thoroughly browned, stirring occasionally. Stir in the seasoning mix, then add the onions, celery, bell peppers and garlic; stir thoroughly, scraping pan bottom well. Add the butter and stir until melted. Reduce heat to medium and cook about 8 minutes, stirring constantly and scraping pan bottom well (if you're not using a heavy-bottomed skillet, the mixture will probably stick a lot). Add the stock and stir until any mixture sticking to the pan bottom comes loose; cook about 8 minutes over high heat, stirring once. Then stir in the chicken livers and cook about 2 minutes. Add rice and stir thoroughly; cover pan and turn heat to very low; cook 5 minutes.

Remove from heat and leave covered until rice is tender, about 10 minutes. (The rice is finished this way so as not to overcook the livers and to preserve their delicate flavor.) Remove bay leaves and serve immediately. Serves 6.

1 pound giblets (wild fowl, chicken, or turkey), finely chopped
1/2 pound pork pan sausage
1 cup onion, chopped
1/2 cup bell pepper, chopped
1/2 cup celery, chopped
2 cloves garlic, chopped
1/2 cup fresh parsley, chopped
1/2 cup green onion tops, chopped
2 cup raw rice
Salt and pepper to taste

Boil the giblets in salted water until very tender. Reserve this liquid for cooking rice (adding more water if necessary). In heavy, deep skillet start pork sausage on low heat, and as soon as fat begins to cook out, add onion, bell pepper, celery, and garlic. Continue cooking on low heat, stirring occasionally, until all vegetables are soft. Add cooked rice, giblets, green onion tops, parsley, salt and pepper, and stir all together thoroughly, but lightly. If possible, add some drippings from the fowl or meat which you are serving. Do not let parsley and green onion tops become scorched. Better when prepared a day ahead. Freezes. Serves 10 to 12.

1/2 pound ground lean pork
1/2 cup ground chicken gizzards
1 cup raw rice
1 can onion soup
1 can cream of mushroom soup
1 cup chopped green onion tops (scallions)
1/3 cup celery chopped fine
1 cup parsley, minced
1/3 cup finely chopped onions
1/3 cup chopped green bell pepper
Red and black pepper to taste

Mix ground meat with the raw rice. Add onion, bell pepper, celery, onion tops and parsley. Mix the soups and season with red and black pepper. Put into a heavy casserole dish and cover with close-fitting cover in order to retain all the juice. Bake at 325 degrees for 2 hours. (Serves 4).

1/2 pound pork sausage
1 cup rice
2 cup chicken broth
1/8 teaspoon sage
1/4 cup chopped celery
1/2 cup chopped onion
1/4 cup chopped bell pepper
1 Tablespoon chopped pimentos
1 Tablespoon parsley flakes
1/2 teaspoon soy sauce
1/8 teaspoon oregano
dash cayenne
salt and pepper to taste

Fry sausage in skillet, chopped into small pieces. Drain well and set aside. Mix rice with chicken broth, sage, celery, onion, bell pepper, pimento, parsley flakes, soy sauce, oregano, cayenne and salt and pepper to taste. Add sausage and bring to a boil. Lower temperature to slow cooking. Cook covered until broth is absorbed well in rice.

NOTE: 3 chicken bouillon cubes and 2 cups water may be substituted
for 2 cups of broth.

1/2 pound chicken gizzards, or a combination of hearts and gizzards
2 Tablespoons vegetable oil
1 onion, chopped
1 rib celery, chopped
1/2 cup chopped green pepper
3 cloves garlic, minced
2 ounces chicken livers, trimmed and chopped
1/4 pound ground pork (not sausage)
1 cup chicken stock or canned broth
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon cayenne
1/2 teaspoon dry mustard
1/2 teaspoon ground cumin
2 cups cooked white rice
2 green onions, chopped
2 Tablespoons chopped fresh parsley

Put the gizzards in a small saucepan, cover with water, and bring to a boil. Reduce the heat and simmer, uncovered, for 1 hour, adding extra water if necessary. Drain the gizzards and set aside until cool enough to chop.

In a large saucepan over medium heat, heat the oil. Sauté the onions, celery, green pepper and garlic until the vegetables are limp, about 5 minutes. Add the livers and pork and cook, stirring, until meat is browned. Add the chopped gizzards, along with chicken stock and spices and continue cooking until the liquids are slightly reduced. Taste and adjust seasonings.

If the rice was not cooked with salt, you will need to add more salt here. Add the rice, green onions and parsley, and cook just until heated through, about 2 minutes. Serves 6 as a side dish.

2 tablespoons flour
2 tablespoons vegetable oil
1 cup chopped onions
1 cup chopped celery
1/2 cup chopped green pepper
2 cloves garlic, minced
1/2 pound lean ground beef
1/2 pound lean ground pork
1/2 pound chicken giblets, chopped
2 teaspoons salt
1/4 to 1/2 teaspoon ground black pepper
1/4 to 1/2 teaspoon ground red pepper
1 cup chicken broth or water
3 cups hot cooked rice
1 cup sliced green onion top

In Dutch oven or large skillet (preferably iron) brown flour in oil until it is deep red-brown, stirring constantly to prevent burning. Add onions, celery, green pepper, and garlic. Cook until vegetables are tender. Stir in beef, pork, giblets, and seasonings. Continue cooking until meat loses its color. Blend in broth; cover and simmer 25 minutes. Stir in rice and onion tops. Cook 5 minutes longer. Mixture should be slightly moist. Makes 6 servings.

2 pounds lean ground beef
2 pounds lean ground pork
1 pound chicken giblets (ground)
1 cup yellow onions (diced)
1 cup diced green onions
1/2 cup diced bell pepper
1/4 cup garlic (minced very fine)
1/4 cup parsley (minced very fine)
4 bay leaves
1 teaspoon black pepper
2 cans cream of mushroom soup
2 cups celery, cut up fine
3 Tablespoons Lea & Perrins Sauce (Worcestershire sauce)
1/2 pound margarine or butter
Salt

With about 2 Cups of water, mix all meats together in a heavy pot, on medium heat. Add all the above seasoning ingredients except the soup at the start of cooking. Cook medium speed about 4 hours. Stir often. Then add the cream of mushroom soup. Continue cooking for 30 minutes. Prepare 2 lbs of rice using the standard preparation. After the rice has cooked, mix with the meat ingredients thoroughly. Allow to steam or cook on low heat for about thirty minutes before serving. Serves 10

1 pound ground beef
8 to 10 chicken livers
2 stalks celery, chopped
2 fresh onion blades, chopped
1 Tablespoon bacon drippings
1 cup instant rice
salt and pepper
thyme
sweet basil
parsley flakes
garlic powder
1 pod red pepper (optional)

Boil livers, brown beef, sauté celery and onions. Combine with seasonings to taste. Use chicken broth, if needed to thin. Simmer until rice is cooked.

3/4 pound chicken gizzards
1/4 pound ground sausage
2 pounds ground beef
1 large onion, chopped
4 stalks celery, chopped
1 bell pepper, chopped
1 bunch green onions and tops, chopped
2 cloves garlic, minced
Cajun seasoning to taste (or salt, pepper, sage, and parsley)
2 cups rice
4 cups water (use the water you cooked the gizzards in)

Boil the gizzards 20 minutes. Chop fine or grind. Sauté all ingredients except rice and water in a large frying pan. Cook, stirring occasionally, 30 minutes. Add the rice and water. Cook at a simmer, covered, about 25 minutes more or until rice is tender and water is absorbed. Serves 12.

1 package frozen dressing mix
1 onion
1 bell pepper
1 head of onion tops
1 can cream of mushroom soup
2 cup rice

Put frozen dressing mix in medium pot with one cup of water on high heat until dressing is defrosted. Add water if needed. Stir until all of dressing is broken up then add one onion diced and one bell pepper diced. Stir for 3 to 4 minutes adding water if needed until dressing is sautéed with onions and peppers. Season to taste. Add one can of cream of mushroom soup, onion tops, and 2 cups of water. Cook for 20 minutes. Cook rice, then add rice to pot. Stir into mix. Stir often. Cook on low heat until dressing thickens. Servings: 6

1 package chicken livers and gizzards
1/2 pound ground pork and 1/2 pound ground beef
4 cups cooked rice
1/2 bunch green onions with tops
1/2 medium size Bell pepper
3 stalks celery
1 medium onion
garlic powder
red and black pepper
salt to taste

Roux: 1/4 cup cooking oil and 1/4 cup flour

Boil giblets until tender. Chop and set aside, reserving the stock. Sauté celery, Bell pepper and onion in 1 tablespoon cooking oil. Add giblets and, last, green onion tops. Add roux. Add 1 cup stock. Cook slowly until mixture thickens, then add to cooked rice. Heat in covered casserole for 20 minutes at 250 degrees. Serves 6-8

1 cup cooking oil
1 cup flour
2 large onions, chopped fine
2 stalks celery, chopped fine
1 large bell pepper, chopped fine
3 cloves garlic, whole
2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper
1/2 teaspoon French's shrimp spice, ground
1/2 pound pork sausage
2 pounds lean beef, double ground
1/2 bunch green onions, white and green parts, separated and chopped
1/2 teaspoon Kitchen Bouquet
1 teaspoon Worcestershire sauce
1/4 cup parsley, chopped
2 cans mushrooms (optional)
2 cup water
1 can chicken broth
3 cups raw rice

Cook rice. Heat oil and flour over medium heat, stirring constantly, until dark tan or caramel colored. Add chopped onion, celery, bell pepper and garlic cloves. Add salt, red and black pepper, and shrimp spice. Cook until onions are transparent and starting to dissolve; stir constantly to prevent sticking. Mash garlic cloves against side of pot with cooling spoon. (This is a roux and can be used as a gravy base for any kind of meat.)

Add sausage and stir well to prevent lumping; do the same with ground beef. When mixture is thoroughly blended, add 2 cups water slowly, while stirring. Add white part of green onions, Kitchen Bouquet, Worcestershire sauce, and chicken broth. Simmer about 45 minutes, stirring often to prevent sticking. If too greasy, remove excess grease from top with spoon. Add green onion tops, parsley, mushrooms, and cooked rice. Blend thoroughly and heat for about 15-20 minutes. Serves 12 to 14.

4 cans small red beans
1-1/2 large onions, chopped
5 cloves garlic, minced
2 Tablespoons olive oil
1 can chopped tomatoes (tomatoes and green chilies if you want it extra hot)
5 to 10 splashes Louisiana Hot Sauce
2 teaspoons Creole Seasoning
1 pound sausage (Andouille, a Cajun sausage, if you can find it)
Hot cooked white rice

Sauté onions and garlic in oil until onions are clear. Add remaining ingredients and simmer about 30 to 45 minutes to let the flavors blend. Serve in bowls over rice.

2 teaspoons chili powder (or 1 cup)
1 teaspoon ground cumin (or 1/2 cup)
1 teaspoon Lawry's season salt (or 1/2 cup)
1 teaspoon oregano leaves (or 1/2 cup)
1/2 teaspoon white pepper (or 1/4 cup)
1/4 teaspoon red pepper (or 2 Tablespoons)
2 bay leaves (or 24 crushed)

1 pound red beans
1 pound smoked sausage and/or ham
1 celery stalk, chopped
1 onion, chopped
4 cloves garlic, chopped
1-2 tablespoons spice mix
1 tablespoon brown sugar
2 cups uncooked rice
grated cheese and chopped onion for garnish

Rinse beans several times discarding any hulls or beans that float to the top. Soak beans overnight (at lease 8 hours) in a large pot of water, giving them plenty of room to expand. After they have soaked, rinse beans again and place them in a pot covering them with cool water one to two inches above the beans. Add celery, onion, garlic, meat, and spices and raise to a boil. Reduce the heat to simmer the beans. Stir occasionally. The beans will need to simmer for two to three hours until they are soft and make their own "gravy". If additional water is needed during the cooking process, you must add boiling water! Add brown sugar in the last thirty minutes to mellow spices.

Serve over boiled rice. As condiments, top with graded cheddar cheese, chopped white onion or green onion, and Tabasco sauce.

1 bag (16 ounces) red kidney beans
1 onion, chopped
1 green bell pepper, remove seeds, chopped
2 stalks celery, chopped
5 cloves of garlic, chopped
1/2 package smoked pork or turkey sausage, thinly cut into circles
3 shakes Worcestershire sauce
3 shakes Tabasco
1 teaspoon liquid smoke flavoring
olive oil
1 bay leaf
1/2 teaspoon thyme
1/4 teaspoon cayenne pepper (or to taste)
salt and pepper to taste

Soak the beans in water overnight. Rinse well and put into a pot. Cover beans with water (about 64 oz or until water level is over beans about an inch) and cook over medium heat for an hour. Sauté onion, bell pepper, and celery in olive oil. As you sauté, add the salt, pepper, bay leaf, thyme, and cayenne pepper. Sauté until onions are clear or about 5 minutes. Add sautéed vegetable and sausage to beans. Add Lea and Perrins, Tabasco, smoke flavoring and garlic. Stir well. Cover and cook for another hour on low to medium heat. Stir frequently. For really great creamy red beans, use a potato smasher and smash the cooked beans 15 minutes before done. (careful not to smash the sausage too much!) Serve over rice.

4 pork boneless loin or center cut chops
3/4 inch thick (about 1 pound)
2 teaspoons Cajun or Creole seasoning
2 cups water
1 cup uncooked regular long grain rice
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen green peas
tomato wedges, if desired

Spray each side of pork chops with nonstick cooking spray. Rub Cajun seasoning over each side of pork. Spray 10-inch nonstick skillet with nonstick cooking spray; heat over medium-high heat. Cook pork in skillet until brown on both sides.

Stir in water and rice. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until rice is tender and liquid is absorbed. Stir in beans and peas. Cook about 5 minutes or until beans are hot and pork is tender and slightly pink when centers of thickest pieces are cut. Garnish with tomato wedges.

1 lb red beans, soaked in about 2 quarts water overnight
3 ribs celery, chopped
1 medium green bell pepper, chopped
1 bay leaf
1 clove garlic, minced
1 large onion, chopped
2 tablespoons dried parsley flakes
dash of ground cayenne pepper, or to taste
1 package smoked sausage, cut in 1/4-inch thick slices

Rinse and drain soaked beans; place in a 5 to 6-quart Dutch oven and add about 6 cups of fresh water. Bring to a boil, then reduce heat and simmer for about 1 1/2 hours, or until beans are tender. Stir occasionally. Add remaining ingredients and salt to taste; simmer for about 1 hour, stirring occasionally. Add water as necessary. Serve over hot rice. Serves 6.

1 package red kidney beans
1 large onion diced
3 cloves garlic minced
1 pound smoked sausage (cut into circular pieces 1/2 inch thick)
4 slices raw bacon (diced)
2 whole bay leaves
1 tablespoon cayenne pepper
2 tablespoons salt
1 tablespoon pepper
1/4 cup chopped parsley
6 or 8 cups water

2 cups cooked white rice

Crock Pot Method

Combine all above ingredients using 6 cups water in crock pot. Cook on high for at least 6 hours. (A great dish to put together before leaving for work and it's done when you get home!!) Serve over white rice. Serves 6.

Conventional Stove Top Method

Combine all ingredients in large pot using 8 cups water. Cook 2-3 hours. Serve over white rice. Serves 6.

1 pound dried red kidney beans
1 quart water
1 ham bone and ham
1 large onion, chopped
2 cloves garlic, chopped
1/4 Cup chopped celery
1 teaspoon Tabasco
1 teaspoon salt
1/4 teaspoon thyme
1 bay leaf
3 Cups cooked rice

Soak beans overnight in water. Pour into large heavy pot. Add remaining ingredients except rice. Simmer 3 hours or until beans are tender. Remove ham bone, cut off meat and add to beans. Add water when necessary during cooking. Water should barely cover beans at end of cooking time. Remove 1 cup beans and mash into a paste. Add to beans and stir until liquid is thickened. Serve hot over white rice.

1 pound dried red kidney beans
2 quarts cold water
1 meaty ham bone or a thick slice of ham, cut into cubes
1/2 pound hot sausage, sliced thick
1 bunch of scallions, including green tops
1 bell pepper
2 stalks of celery
3 medium onions
Large pinch of ground thyme
4 bay leaves
Cayenne pepper or Tabasco sauce
Salt, Pepper and White Rice (cooked)

Rinse beans twice, discard bad ones. Put in a large, heavy pot, 3 to 4-quart size. Add water, ham and sausage. Set uncovered on a burner at medium heat. While the beans are soaking and warming, chop and add the scallions, bell pepper, celery and onions. Add thyme and bay leaves.(I don't use bay leaves and it's still good) When mixture boils, reduce heat and cover. Stir every 20-30 minutes for 3 hours. Then, with a wooden spoon, mash about 1/4 of the beans against the side of the pot. If they don't mash easily, try again after 1/2 hour. 40 minutes after mashing beans, taste and season with cayenne. Cook Ladle over rice and serve. The vegetables cook away to nothing - the mashed beans thicken the sauce to a creamy consistency. Even better warmed the next day, and it freezes well.

1 onion, chopped
1 bell pepper, chopped
1 clove garlic, minced
2 stalks celery, chopped
oil, bacon grease, or lard (your choice) as needed
1 Cup pecans, chopped
2 Cups rice
2 Cups beef broth plus enough water to make 4 cups liquid

Sauté everything but the rice and liquid in the oil until soft. Add rice and liquid. Bring to a boil, lower heat to simmer, and cook covered about 20 minutes or until rice is done and liquid is absorbed.

2 cans black-eyed peas, drained
1 bunch green onions, chopped
1/4 cup vegetable oil
1/4 cup vinegar
2 cloves garlic, minced
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
2 dashes Tabasco or to taste

Boil everything together except the peas and onions. Pour the mixture over the peas and onions into a bowl. Cover and refrigerate.

1 pound Ground Round or Chuck
1/2 Cup Chopped Bell Pepper
2 (10-ounce) Cans Pork and Beans
1 Medium Onion, chopped
1 Teaspoon Salt
1/2 Teaspoon Cayenne Pepper

In a saucepan, on medium heat, brown ground beef with onions and bell pepper. Add pork and beans. Stir occasionally. Serve over rice as a main dish or by itself as a side dish Servings: 8

1 bell pepper, chopped
1 onion, chopped
1/4 cup olive oil
1 cup raw rice
2 cups chicken broth
4 cups water
1-1/2 cups pumpkin
6 slices bacon, cooked and crumbled
salt and pepper to taste
1/4 teaspoon pumpkin pie spice

Cook the pepper and the onion in the oil in an iron skillet. When the vegetables are soft, add the rice. Stir in the broth. Stir constantly, cooking on high heat, till the broth is absorbed. Add the water and pumpkin. Keep stirring. Stir in the bacon and seasonings. Cover and simmer 20 minutes until done.

1 tablespoon olive oil
1/2 cup diced bacon
1-1/2 cups chopped onions
1/4 cup chopped green bell peppers
1 tablespoon minced garlic
4 bay leaves
6 ounces sliced andouille sausage
1 small smoked ham hock (5-6oz)
2 cups dried red kidney beans, soaked overnight
1 teaspoon Creole seasoning
1 teaspoon Worcestershire sauce
2 quarts chicken stock
1 teaspoon salt
1-1/2 cups cooked long-grain white rice, warm
6 tablespoons chopped green onions

Heat the oil in a large heavy pot over high heat. Add the bacon and sauté for 2 minutes. Add the onions, bell peppers, garlic, bay leaves, andouille, and ham hock and cook, stirring, for 2 minutes.

Add the beans and cook for 2 minutes. Stir in the Creole seasoning, Worcestershire sauce, and the stock, and bring to a boil. Reduce the heat to medium and cook for 1 hour, stirring occasionally. Add the salt, cover the pot, and cook for 15 minutes. Turn off the heat and allow the pot to sit, covered, for about 20 minutes. Discard the ham hock.

To serve, ladle a generous cup of the soup into each of 6 bowls. Top each serving with 1/4 cup rice and sprinkle each with 1 tablespoon of the green onions. Makes 7 cups, 6 hearty first-course servings.

1 pound red beans
2 teaspoons salt
1-1/2 teaspoons onion powder
1-1/2 teaspoons dried basil
1 teaspoon garlic powder
1 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
1/2 teaspoon white pepper
1/2 teaspoon dried oregano
1/2 teaspoon cayenne
3 cups chopped onions, divided
1 cup chopped green bell pepper
1/2 cup chopped celery
8-1/2 cups chicken stock or broth, divided
2 cups grape juice, divided
4 cups cooked long-grain white rice

Day 1: Rinse beans, place in a medium bowl and add enough water to cover by 3 or 4 inches. Soak overnight in the refrigerator. As the beans absorb the water, they will more than double in volume.

Day 2: Combine the seasoning mix ingredients (salt, onion powder, basil, garlic powder, mustard, black pepper, white pepper, oregano and cayenne) in a small bowl. Drain and rinse the beans. Drain again and set aside.

Preheat a heavy 5-quart pot, preferably nonstick, over high heat for about 4 minutes. (If using a lighter pot, use lower heat.) Add 2 cups of the onions, bell pepper, celery and 1 tablespoon of the seasoning mix. Stir and cook until vegetables start to brown, about 5 minutes. Add 1/2 cup of the chicken stock, scrape the bottom of the pot to clear all browned bits, and cook 3 minutes.

Add the remaining onions, stir, and cook 5 minutes. Add the drained beans, 5 cups of the stock, and the remaining seasoning mix. Stir and cook for 45 minutes, scraping the bottom of the pot occasionally to check for sticking and reducing heat if mixture is boiling too rapidly.

Add 1 cup grape juice and continue to cook for 25 minutes. Caution: At this point, the starches in the beans start to break down and sticking will occur more often. It is therefore important to check and clear the bottom of the pot frequently. Add the remaining stock and grape juice, turn the heat to medium, and cook until the beans are tender, and the liquid is thick and begins to look creamy, about 30-35 minutes.

Serve over the hot rice. Makes 6 main dish servings

1 pound red beans
1 onion, chopped
1 garlic clove, minced
1 celery stalk, chopped
large pinch thyme
2 bay leaf
1/4 cup parsley, chopped
hambone
1 pound smoked sausage

Cover beans with water and boil 2 minutes. Let soak in covered pot at least one hour. Drain. Fill pot with beans and onion 3/4 full with water. Add garlic, celery, thyme, bay leaves, parsley, and hambone. Cook over medium heat, simmering, 2-1/2 to 3 hours. Cut sausage into slices. Place in 1/2" water in a skillet. Cook until the water evaporates and sausage is brown. Smash some of the beans against the side of the pot, until the mixture is creamy. Add hot sauce to taste. Add sausage with pan juices and serve over cooked rice. Yield: 6 servings

1/2 cup finely chopped onion
1 small clove minced garlic
3/4 cup beef stock
14 ounces/400 milliliter red kidney beans, drained and rinsed
1 cup rice, cooked
1/2 cup sweet green pepper, or green chilies, depending on your taste
1 teaspoon Worcestershire sauce
1/2 tsp dried oregano
pepper to taste
1 teaspoon chili powder
1/8 teaspoon salt
a dash or two hot pepper sauce

In a medium saucepan, combine onion, garlic, and beef stock; cover and bring to boil. Reduce heat and simmer for 8 to 10 minutes or until onion has softened.

Stir in kidney beans, rice, green pepper, Worcestershire sauce, oregano, pepper, chili powder, salt and hot pepper sauce. Simmer until hot.

Serve, topped with chopped red onion if you like. This is about two huge servings, and three if you have a piece of sausage or something with it.

1 pound red kidney beans soaked overnight (in LARGE bowl)
1 cup chopped onion
1 cup chopped bell pepper
1 pound sausage
3 teaspoon chopped garlic
salt
pepper
Tabasco

Drain water beans have soaked in overnight. Put into pot with twice as much water and add rest of ingredients. Bring to boil then simmer for about an hour until beans are tender. (Mashing a few beans helps thicken gravy.) And as with all Cajun cooking, don't follow any recipe exactly, just add and leave out whatever you think will make it taste good. Serve over hot rice. Sa c'est bon!

1 pound red beans, soaked overnight
1 medium onion, chopped
1 bunch green onions, chopped
7 cloves garlic, chopped
1/2 cup parsley
1 rib celery, chopped
1/2 cup ketchup
1 bell pepper, seeded and chopped
1 tablespoon Worcestershire sauce
2 tablespoons Tabasco sauce
2 bay leaves
1 teaspoon thyme
salt and pepper
1 pound smoked sausage cut into 1 inch pieces
1 pound pickled pork, rinsed and cut into cubes
Cooked Rice

Drain the beans. Put them in a large heavy pot and add 3 quarts of fresh water. Cover and simmer for one hour or until the beans are tender. Watch that the water does not boil down too far. The beans must be covered with water at all times. Add the rest of the ingredients, except for the rice. Add more water to cover if needed. Simmer for 1 to 1-1/2 hours or until the liquid has
thickened. Serve over rice.

1 pound red beans
1-1/2 pounds smoked sausage, sliced
1/2 pound smoked ham shanks
1 large onion chopped
1 green pepper, seeded and chopped
1 celery stalk, chopped
1 garlic clove, finely chopped
1 teaspoon dried thyme, crumbled
1 teaspoon ground pepper
1/2 teaspoon ground sage
1 bay leaf
Pinch of ground red pepper
Salt
Freshly Cooked Rice

Place beans in Dutch oven and cover generously with water. Let soak for 30 minutes. Add all remaining ingredients to beans except salt and rice. Bring to boil over medium heat. Reduce heat to medium-low, cover, and simmer until beans are tender, adding more water if necessary, about 2-1/2 hours. Add salt to taste. Remove ham bones. Remove about 3 Tablespoons of beans from mixture and mash to a paste. Return bean paste to mixture and stir. Simmer 15 more minutes and then serve hot over the rice. Makes 4 servings

1 pound dried Red beans
3 quarts water
1 pound cooked ham, diced
1 large onion, chopped
1/2 cup Worcestershire sauce
1 teaspoon garlic salt
1/2 tsp pepper
1/8 tsp red pepper
1/8 teaspoon ground cinnamon
3 bay leaves
hot cooked rice

Sort and wash beans. Combine beans and water in a large Dutch oven; bring to a boil. cover, reduce heat to medium and cook 40 minutes. Add next 8 ingredients; cover, reduce heat and simmer two hours, stirring occasionally. Mash most of beans against side of Dutch oven with back of spoon; stir well. Cover and bring to a boil; reduce heat to medium high and cook uncovered an additional hour or until desired degree of doneness, stirring occasionally. Discard bay leaves. Serve over hot cooked rice.

1 tablespoon vegetable oil
1 tablespoon cider vinegar
2 large onions, sliced
1 cup vegetable broth
1 clove garlic, minced
2 large green peppers, diced
15 ounce can red kidney beans, rinsed and drained
3 celery stalks, sliced
2 bay leaves
1/2 teaspoon hot pepper sauce
1/2 teaspoon cumin
1/2 teaspoon paprika
1 1/2 teaspoons salt
2 cups crushed tomatoes
4 cups cooked rice

Heat oil in a large sauce pan. Sauté onion, garlic, green peppers and celery 5 minutes. Add spices, tomatoes, vinegar, broth. Simmer 10 minutes. Add beans, more broth if necessary, hot sauce and salt. Heat through. Cook 5 minutes. Cook rice. Remove bay leaves. Serve over white rice.

NOTES : Although there is no meat in this dish it is satisfying to those accustomed to eating meat with every meal.

1 pound dried red kidney beans
1 large onion, chopped
1 green bell pepper, chopped
5 ribs celery, chopped
5 cloves garlic, peeled and chopped
1 pound smoked ham, dices
1 pound andouille sausage, cut into 3/4-inch slices
1 tablespoon dried thyme leaves
2 bay leaves
1 cup white rice
Tabasco to taste
2 tablespoons Worcestershire Sauce
Salt and Pepper to taste

Rinse the beans and soak overnight. Drain. In a stockpot add the beans and add enough water to cover. Bring to a boil. Reduce the heat and cook for 1 hour or until the beans are tender. Drain. In a large pot, sauté the onion, bell pepper, celery, and garlic until the onion is translucent. Add the vegetables to the beans. Add the ham, sausage, and remaining ingredients. Cover with water and simmer for 2 hours or until rice is creamy or desired consistency.

1 pound red beans, soaked overnight
1 medium yellow onion, peeled and chopped
1 bunch green onions, chopped
7 cloves garlic, peeled and chopped fine
1/2 cup chopped parsley
1 rib celery, chopped
1/2 cup catsup
1 green sweet bell pepper, seeded and chopped
1 tablespoon Worcestershire sauce
2 teaspoons Tabasco
2 whole bay leaves
1 teaspoon whole thyme leaves
Salt and freshly ground black pepper to taste
1 pound smoked sausage, cut in 1-inch pieces
1 pound Pickled Pork, cut into 1-inch cubes and rinsed
Cooked rice

Drain the beans. Put them in a 6-quart heavy pot and add 3 quarts of fresh water. Cover and simmer for 1 hour, or until the beans are tender. Watch that the water does not boil down too far. The beans must be covered with water at all times. Add the rest of the ingredients, except the cooked rice, to the pot and more water to cover, if needed. simmer, partially covered, for 1 to 1-1/2 hours or until the liquid has thickened. Serve over the cooked rice.

1 pound small red beans
1/2 pound ham hocks, smoked hocks or polish sausage (optional)
1 large yellow onion, peeled and chopped
3 stalks celery, chopped
1 Tablespoon parsley
1/2 green pepper, chopped
1 to 2 bay leaves
2 large cloves garlic, crushed
1/8 pound margarine
pepper to taste
1 tablespoon Worcestershire sauce
Tabasco
salt
3 cups cooked white rice

Soak beans overnight in ample water. The next day, drain the water from the beans, and place in a heavy kettle. Add the ham, onion, celery, parsley, bay leaves, and garlic, and add water to the pot barely to cover the contents. Bring to a boil, and then turn to a simmer. Simmer, uncovered, for 2 hours, being careful that the beans do not stick or become too dry. You may have to add a little water.

After the initial two hours of cooking, add the margarine, pepper, Worcestershire, and Tabasco to the pot. Continue cooking for 1 more hour, this time with a lid on the pot and the heat quite low.

Correct the seasonings. You may wish to add a bit of salt, but do not add salt until this point because salt cooks out of the ham (if present) and will season the beans.

Serve over white rice. Pass additional Tabasco sauce for the brave!

1 pound dried red beans or kidney beans
1 large ham hock from left over ham, or sausage
2 tablespoons margarine or ham fat
1 large onion, finely chopped
1 or 2 clove garlic, finely minced
1 teaspoon salt
1/4 teaspoon red pepper
1 small piece bay leaf
1/2 teaspoon oregano powder
2 large ripe tomatoes or canned whole tomatoes

Pick and wash red beans. In a large sauce pan boil 1-1/2 quarts water, drop in the beans, boil 1 minute. Set aside until they cool. Cook onion in fat until tender. Add to beans, with garlic, ham hock, tomatoes, bay leaf, salt, and pepper. Cook over high heat, then reduce to simmer until tender, about 2-1/2 to 3 hours. Take out ham hock, cut meat away from bone and add to pot of beans. Add oregano. Discard the bone. Serve in soup plates over rice. Chopped scallions over this is delicious.

COOKING TIP: If using sausage, do not cook them longer than 1 hour. If there are left over beans, chill in individual servings and freeze.

2 cans red beans or black-eyed peas
1/2 pound smoked sausage
1 medium to large onion, chopped
1/2 bell pepper, chopped
2 green onions
1 rib celery, chopped
1 teaspoon minced garlic
salt
pepper
red pepper
Tabasco
thyme
parsley
a little beer
a little vegetable oil
uncooked rice

Rinse out the Red beans in their cans and fill the cans with water, set aside. Chop up all that needs to be chopped up. and get out your trusty deep black iron skillet or pot. Put enough oil to wet the bottom of the pot and start frying the sausage. After about a 1 minute or so, season the sausage really well with the salt and pepper. When the sausage is about 1/2 done, stir in the onions, bell pepper, and celery. Stir fry it all until the sausage is done and the vegetables are limp.

Pour in the beans and water, and add about another can of water. Add the garlic, a few shakes of Tabasco, about 2 tablespoons beer, a pinch of thyme, and about 1/4 cup parsley. While the mixture comes to a boil, start the rice on another burner. Keep the Red beans at a raging simmer, and stir often. When the rice is done, the beans should be about done. Cook the beans down to the desired consistency, and squash a few beans on the bottom for a more paste like texture. Serve beans over rice with a little more pepper sprinkled on top. Serves 3.

1 pound red kidney beans
1 meaty ham bone
2 large onions, chopped
1 bell pepper, chopped
2 ribs celery, chopped
2 cloves garlic, finely chopped
salt
pepper
pinch of sugar
1 bay leaf (optional)
2 pounds Owen's spicy sausage links
1/4 cup parsley, chopped
cooked rice

Soak beans overnight, rinse. Cover with water and cook with ham bone ( fat trimmed off ), onion, bell pepper, celery, salt, pepper, sugar, and bay leaf. While beans are cooking, boil sausage in skillet. Drain, fry until crisp, and set aside. Cook beans until fork tender ( 1 - 2 Hrs ); then add fried sausage. Just before serving, remove bay leaf and add parsley. Serves 8 (small servings) and freezes well.

Serve with corn bread and mustard greens to complete the mood.

2 cups red kidney beans
1 medium onion
1/2 medium bell pepper
a few cloves garlic
parsley
bay leaf
Cajun spice (equal parts black pepper, white pepper and cayenne, with salt)

Soak the beans overnight. Discard the water, bring to a boil in 6 cups water. simmer/boil for about 4 hours, topping up the water as necessary. Add veggies and herbs and spices to taste. Cook until the beans are tender and the gravy is thick.

(Add sausage, ham bone, or pork with herbs and spices if you want.
A little bit adds a lot of flavor.)

Serve over rice with French bread and Tabasco.

2 pounds kidney beans, soaked overnight
2 cups chopped onions
1/2 cup chopped green pepper
1-1/3 Tablespoons finely minced garlic
2 Tablespoons finely minced parsley
1 pound baked ham (not smoked) in cubes
1 pound smoked sausage
ham bone
1 Tablespoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne
2 whole bay leaves, in quarters
1/2 teaspoon thyme
1/8 teaspoon basil
water to cover

Mix all ingredients and let simmer for at least a couple of hours--preferably all day. Use a wooden spoon to stir occasionally. Serve over cooked rice or add the rice to the beans after the beans are done.

1 (30-ounce) can or 2 (15-ounce) cans red kidney beans, undrained
1-1/2 teaspoons white pepper
1/4 teaspoon paprika
4 Tablespoons (1/4 cup) butter
1/4 teaspoon garlic powder

1-1/2 cups quick cooking rice (Minute Rice or Uncle Ben's)
1-1/2 cups water
2 Tablespoons butter
1/2 teaspoon garlic salt

Pour the beans with their liquid into a large saucepan. Turn the heat to medium. Add the pepper, paprika, butter and garlic powder. When the beans begin to boil, use a fork to mash some of them against the side of the pan. Stir the mixture constantly. In about 20 minutes, the beans will reach the consistency of refried beans (they will have a smooth, creamy texture with some of the beans still swimming around).

Prepare the rice, using the 2 Tbsp butter and 1/2 teaspoon garlic salt instead of butter and salt amounts specified on the box for 4 servings.

To serve: Pour 1/2 cup beans into a bowl and scoop the same amount of rice on top of the beans. Serves 4

1 pound red kidney beans
4 small ham hocks
1-1/2 pounds smoked sausage, cut 1/2-Inch round slices
1 large onion, chopped
1/2 bell pepper, chopped
2 ribs celery, chopped
1 can cream of mushroom soup
1 package onion soup mix
Pepper to taste

Wash beans; place in a pot; cover with 2 inches of water and then bring to a boil. Turn off heat and let soak for 1 hour. In a skillet fry sausage slices for 10 to 15 minutes to remove excess grease. Remove meat; drain all but 2 tablespoons grease from skillet and add 2 to 3 tablespoons flour to make roux. Add about 2 cups water to skillet and let simmer for 2 to 3 minutes. Place beans, sausage, roux mixture, and soup and soup mix in a slow cooker. Sauté onions, peppers, and celery until wilted. Add this along with ham hocks to slow cooker. Cover with 1/2 inch water, and place on high for 3 to 4 hours. Stir occasionally and add pepper to taster. Place on low for another 2 to 3 hours. Continue cooking until beans are tender. Server over rice. Servings: 4

1 quart dried red beans
2 quarts water
1 pound ham or salt pork
1 carrot, chopped
1 onion, chopped
1 bay leaf
pepper, to taste
salt, to taste

Soak the beans overnight in cold water; drain. Heat the beans in about 2 quarts of water, add all ingredients except salt, and boil for at least 2 hours. When beans are tender, mash them up a bit. Serve on white boiled rice with meat and vegetables on top. Serves 10 to 12

1-1/2 Cups Dried pinto beans
6 Cups Water
3 Carrots, grated
3 Medium onions, chopped
8 Strips of bacon, diced
5 Cups Chicken stock
Dash of garlic salt
1-1/2 teaspoons Ground cumin
1 Bay leaf
1 Cup Rice

Rinse and pick over beans. Put beans and water in large pot, bring to boil and boil for 45 minutes. Drain.

In another pan, sauté bacon, carrots and onion until onion is softened, but not browned. Mix drained beans and bacon mixture, and add chicken stock; cook over medium heat 15 minutes. Add spices and simmer about 2 hours or until beans are soft. Add rice and, if necessary, more chicken stock. Simmer 1 to 1-1/2 hours. Salt to taste.

2 pounds dry red kidney beans (or equivalent canned approximately 4 cans)
2 medium onions (chopped)
1 cup celery (finely chopped)
6 green onions (chopped)
1 pound sausage (sliced)
3 garlic cloves (minced)
Cajun seasoning to taste

Wash and soak beans over night (if using dry). Drain and put into large pot.
Cover with water and bring to boil over high heat. Stir well and let beans settle.
Add sausage, onions, celery, garlic, and seasoning. Bring to boil. Reduce heat and simmer for two to three hours until beans are tender. For a thicker gravy, remove one cup of beans and mash thru strainer. Add back to pot and stir.
Serve over hot rice. Makes 6 generous servings.

Note: I personally don't use bell peppers but they can always be added.

Goes well with beer bread--recipe below!

1 (12-ounce) regular beer (at room temperature)
1/4 cup sugar
3-1/2 cups "Self Rising" flour

Preheat over to 350 degrees. Place all ingredients into a mixing bowl.
Mix well with a fork. (Batter may have some small lumps.) Pour in a 9-inch greased bread pan. (You can even use a non-stick spray) Spread batter evenly in pan reaching all 4 corners. Bake for 1 hour 10 minutes. (Since oven times can vary start checking at around 50 minutes.)

Note: This isn't actually a "Cajun" recipe, but I find that it compliments many Cajun dishes. It is always a hit when I make it.

1 pound dry red kidney beans
water to cover beans
2 ham hocks for flavoring (optional)
2-1/2 cups finely chopped celery
2 cups finely chopped onions
2 cups finely chopped green bell peppers
5 bay leaves
salt to taste (1-2 teaspoon) added when beans are nearly done
2 teaspoons pepper
2 teaspoons dried thyme leaves
1-1/2 teaspoons garlic powder
1-1/2 teaspoons oregano leaves
1 teaspoon red pepper (cayenne)
1 Tablespoon Tabasco sauce
1 pound andouille smoked sausage or Polish sausage, cut into 3/4" pieces
4 cups hot cooked rice

Sort and wash beans well. Cover beans with water 2 inches above beans and soak overnight. Drain just before using.

Place ham hocks, beans, vegetables and seasonings in stockpot with ample water to cover beans by 1 to 2 inches. Bring to a boil; reduce heat and simmer for 1-1/2 hours. or until beans are tender but not falling apart.

Remove ham hocks and pick meat from bone.

Add salt to beans at this time. Add sausage and continue cooking until beans start to break up. Add ham meat and serve immediately over hot cooked rice.

1 Tablespoon Vegetable Oil
1 Tablespoon Cider Vinegar
2 Large Onions -- sliced
1 Cup Vegetable Broth -- Or More If Necessary
1 Clove Garlic -- minced
2 Large Green Peppers -- Diced
15 Ounces Red Kidney Beans, Canned -- Rinsed And Drained
3 Celery Stalks -- Sliced
2 bay leaves
1/2 Teaspoon Hot Pepper Sauce -- Or To Taste
1/2 Teaspoon Cumin
1/2 Teaspoon Paprika
1 1/2 Teaspoons Salt -- Or To Taste
2 Cups Tomatoes -- Crushed
4 Cups Cooked Rice

Heat oil in a large sauce pan. Sauté onion, garlic, green peppers and celery 5 minutes. Add spices, tomatoes, vinegar, broth. Simmer 10 min. Add beans, more broth if necessary, hot sauce and salt. Heat through. Cook 5 minutes. Cook rice. Remove bay leaves. Serve over white rice.

NOTE: Although there is no meat in this dish it is satisfying to those
accustomed to eating meat with every meal.

1-1/2 pounds smoked sausage
1 pound dry red kidney beans
1 large onion (chopped)
6 cups of water
1 tablespoon oil
2 teaspoons salt
1 tablespoon chili powder
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 teaspoon Worcestershire sauce
1 bay leaf

Soak beans overnight. Drain. In a large stewing kettle put oil and soften the onion about 1 to 2 minutes. Pour water into the kettle, then beans and all ingredients except sausage. Cook over low flame for 1 hour (keep kettle covered but allow a little steam to escape), or until beans begin to get soft. Remove 3 or 4 tablespoons beans and mash, then return them to the pot and stir. Continue cooking until bean gravy becomes milky and thickened. Cut up sausage into bite size pieces and add to beans. Continue to cook, covered for 30 minutes. DO NOT fry or boil the sausage before putting them in to the beans. Left over ham or ham hocks may be substituted for sausage, but must be cooked along with the beans from the start. If this is not hot enough for you then add enough pepper to suit your taste. Serve over rice. Don't forget to remove the bay leaf!

1 pound dried red beans
1-1/2 pounds smoked sausage cut
into chunks
1 ham hock
1 large onion chopped
salt to taste
1 clove garlic minced
1 teaspoon dried thyme
1 teaspoon freshly ground pepper
1/2 teaspoon sage
1/8 teaspoon cayenne pepper
freshly cooked white rice

Soak beans overnight in cold water. Drain. Add remaining ingredients to beans except salt and rice. Bring to boil over medium high heat. Reduce heat to medium low, cover and simmer until beans are tender, adding more water if necessary (about 2-1/2 hours). Add salt to taste. Discard ham bones. Remove about 1/4 cup of beans from mixture and mash to paste; return to Dutch oven and stir. Simmer 15 more minutes.
Serve over hot rice.

1 pound red kidney beans
1 ham bone or ham hocks
2 medium onions, chopped
1/2 cup chopped bell peppers
2 or 3 bay leaves
2 cloves of garlic, minced
1 teaspoon cumin powder
Red pepper to taste
Dash of Tabasco sauce
Salt to taste
1 pound smoked sausage (sliced)

Wash and pick over beans. Cover with cold water and soak overnight. Cover beans with 2 to 3 inches of water, using the water they were soaked in. Add ham bone, onions, bell peppers, bay leaves, garlic cumin powder, red pepper and Tabasco. Cook slowly for several hours about 3 to 4. Add salt after the beans are tender. The beans will make a thick gravy. About 20 minutes before the beans are thorough cooking, add sliced sausage. Serves 8. Serve with rice and hot French bread.

1 cup red beans (red beans are not the same as kidney beans, they're smaller)
1 tablespoon cumin
1 tablespoons raw sugar
1 tablespoon white vinegar
2 cloves garlic, peeled and chopped
1 onion, peeled and chopped
1/2 teaspoon salt
freshly ground black pepper
dash Tabasco

1 cup dry rice
2 cups water

Soak the beans in the water overnight or at least 8 hours. Drain the soaking water.

Put the beans and all the rest of the ingredients into a large cooking pot. Bring the water to a boil, then reduce to moderate-low heat and cook for about 1 hour, until most of the water is absorbed. Add more water if you need to, and stir the beans every 10 minutes or so.

When the beans have 1/2 hour to go, make the rice. Put the rice and water in a saucepan, bring to a boil, then reduce the heat and cover. Simmer until all the water is absorbed, about 30 minutes. Then turn the heat off and let sit, with cover on, about 10 minutes.

To serve, serve the beans over the rice.

Serve with sliced avocado (aguacate), fried plaintain chips (platanos fritos), and cornbread (served fried like hush-puppies). For dessert serve fruit such as papaya with coconut, and espresso coffee (for Dominican style espresso: fill up your demitasse cup 1/2 full of raw sugar, then add outrageously strong espresso coffee!).

3 cans red beans, (15.5-16 ounces) (2 cans with liquid 1 can drained)
3/4 pound smoked ham hocks
1-1/4 cups water
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
1/4 teaspoon red pepper
1/2 teaspoon salt
1/4 cup lard
1 tablespoon lard
5 cups premium long grain rice, cooked and drained

Pour 2 cans of beans in a 2 quart pan add smoked ham hock and water. Simmer on medium heat for an hour until the meat starts to loosen from the bone. Remove from heat and cool until the hock is cool enough so the meat may be removed from the bone. Place the meat, beans and liquid in a food processor. To the this mixture add onion powder, garlic salt, red pepper, salt, and lard. Process for only 4 seconds, beans should be chopped and liquid thick. Now add in the third can of beans that have been drained or their liquid. Process just for a second or two you want these beans to remain almost whole. Pour bean mixture back into to pan and cook slowly on low heat stirring often until ready to serve. Serve over a premium cooked and drained long grain rice.

1/2 cup butter, sauté:

1/2 cup finely chopped parsley
2 Tablespoons finely chopped green pepper
1/2 cup finely chopped celery
1/2 cup finely chopped shallots

When vegetables are tender, add 3 cups cooked rice.

Blend the rice with the vegetables, then add:
1 cup finely chopped giblets
salt to taste
1 teaspoon seasoned pepper
1/2 teaspoon Tabasco
1/8 teaspoon Sage
1/8 teaspoon thyme
1/4 teaspoon red pepper
1 teaspoon Accent.

Mix thoroughly, then dampen to the consistency you desire with the broth the giblets were cooked in. The dressing should not be too damp, however.

3 Cups cold cooked rice
3 hard boiled eggs, chopped
1/2 cup mayonnaise
1 bunch green onions, chopped
1/2 cup sweet pickles, chopped
1 teaspoon prepared mustard
pepper to taste

Combine all ingredients and chill.

1-3/4 pounds small shrimp
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1/2 cup canned tomato sauce
3 tablespoons onions, chopped very fine
2-1/2 tablespoons green bell peppers, chopped
2 tablespoons celery, chopped very fine
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon dried thyme leaves
1/2 teaspoon ground cayenne pepper
1-1/2 cup basic shrimp stock
1/2 cup heavy cream
3-1/2 cup basic cooked rice
3/4 cup green onions finely chopped
1 cup packed, lump crabmeat (1/2 pounds)

If shrimp with heads are not available, buy 1 pound shrimp with shells and substitute other seafood ingredients for the heads in making the seafood stock. Peel the shrimp and use the heads and shells to make the stock; refrigerate shrimp until ready to use.

In a large skillet melt the butter with the oil. Add the tomato sauce, onions, bell peppers, celery, garlic, salt, white pepper, thyme and cayenne pepper; sauté over medium heat 5 minutes, stirring frequently. Add the stock and continue cooking over high heat for 10 minutes, stirring occasionally. Stir in the rice, green onions and crabmeat, keeping the lumps of crabmeat intact as much as
possible. Heat through and serve immediately. Yield: 6 servings

1 pound ground beef
1 medium onion, chopped
1 green pepper, chopped
4 cloves garlic, minced
1 teaspoon allspice
1 teaspoon cinnamon
1 Tablespoon cocoa powder
1 Tablespoon cumin
1 Tablespoon chili powder
1/4 teaspoon cayenne pepper 2 bay leaves
1 teaspoon ground cloves
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon vinegar
2 teaspoons Worcestershire
1 (15-ounce) can tomato sauce
1 can red beans
1/2 pound cheddar cheese, shredded
enough spaghetti for your family

Brown the meat, onion, bell pepper, and garlic until meat is done and vegetables are soft. Add all the other ingredients plus 1 1/2 quarts water. Bring to a boil, then lower heat to a simmer. Cook down for an hour or two. Serve over hot spaghetti with cheddar cheese on top. You can add raw onion with the cheese, too.

Don't eat this thinking it's a Texas style chili; it's not. But it's out of this world! It's also not authentic Skyline chili. In Cincinnati they boil the meat, omit the bell pepper, use more vinegar, and layer the beans and onions (if desired) with the cheese and spaghetti. Although it's delicious that way, I have adapted the recipe to suit my Cajun taste buds.

1 package (10 or 12 ounces) smoked sausage link
2 Tablespoons vegetable oil
1/4 cup chopped onion
2 Tablespoons minced pimiento
1 cup uncooked rice
1 can (15 to 16 ounces) black-eyed peas
1/4 cup chopped green pepper
2 cup water
1/4 teaspoon black pepper
2 envelopes instant beef broth

Cut sausages into bite size pieces. Sauté in oil. Stir in onions & green pepper. Continue to sauté until vegetables are tender. Stir in water, pimiento, instant beef broth & black pepper. Bring to a boil. Stir in the rice & peas. Cover, lower heat & simmer 20 minutes. Servings: 6

2 cups dry black beans
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
1 medium green bell pepper, chopped
2 jalapeno peppers, minced
4 cloves garlic, minced
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 bay leaves
5 cups vegetable broth
4 cups hot cooked rice

Rinse beans. Place in a large saucepan. Add enough water to cover beans by 2 inches. Bring to a boil, reduce heat, cover and simmer 2 minutes. Remove from heat and let stand, covered, for 1 hour. Drain. (You can omit simmering and just soak beans overnight in a covered pan with cold water.)

In a 3-1/2, 4, or 5-quart crockpot, combine onion, celery, carrot, green pepper, jalapenos, garlic, cumin, coriander, thyme, salt, pepper, and bay leaves. Stir in drained beans and vegetable broth.

Cover and cook on low heat for 8 to 10 hours or high heat for 4 to 5 hours. Discard bay leaves. If desired, mash beans slightly with a potato masher.

Serve over hot rice. Serves 8

1 pound dry red kidney beans
2 teaspoons paprika
1/2 to 1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
2 bay leaves
1 teaspoon ground cumin
1 quart water
1 large smoked ham hock
2 to 3 teaspoons salt
1-1/2 cups chopped celery
1-1/2 cups chopped onion
2 cloves garlic, minced
1/2 teaspoon hot pepper sauce
3 tablespoons minced fresh parsley
cooked rice

Sort and rinse beans. In a large Dutch oven or kettle place beans, paprika, cayenne, black pepper, bay leaves, cumin, water, ham hock, salt, celery, onion, garlic and pepper sauce. Bring to a boil and simmer covered for 3 to 4 hours or until beans are tender. Stir occasionally, adding water as needed to make a thick gravy. Just before serving, remove bay leaves and stir in parsley. Serve over rice. Makes 8 servings.

2 cups dried red beans, soaked overnight
1 tablespoon salt
4 onions, chopped
6 green onions, chopped
lots of chopped garlic
1 poblano, chopped
1 red bell pepper, chopped
1 bunch chopped fresh cilantro
1 teaspoon cayenne
few shakes Tabasco
few shakes Worcestershire
1 diced tomato
1 teaspoon thyme
1 teaspoon cumin
1 bay leaf

Put the beans in a big pot, add 2 quarts water and salt and bring to a boil. Reduce the heat and simmer, skimming occasionally, for 45 minutes. Add the rest of the ingredients and continue cooking until beans are tender and liquid is thick. Red beans are supposed to be creamy - to get this effect, take a potato masher and smash down on about 1/3 of the beans. Serve over white rice.

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