Cajun Red Beans and Rice

Ingredients

• 1 large onion (diced)
• 2 bell peppers (diced)
• 1 stalk celery (diced)
• 3 jalapenos (minced)
• 2 teaspoons cayenne pepper
• 2 teaspoons white pepper
• 2 teaspoons black pepper
• 2 teaspoons paprika
• 2 teaspoons garlic (crushed)
• 1 teaspoon dry mustard
• 1 teaspoon ground cumin
• 1/2 teaspoon thyme
• 1/2 teaspoon oregano
• 1 bay leaf
• 1/4 lb bacon
• 4 tablespoons butter
• 3 quarts red beans (dry, rinced, sorted)
• 6 quarts vegetable broth
• 1 quart brown rice
• 3 dashes Tabasco sauce
• 1-3 teaspoon salt (to taste)

Directions

1. 1

   In med hot pan, fry bacon, remove and retain 2 tbl of drippings. Chop fried bacon.

2. 2

   Saute the onions, bell pepper, celery, jalapenos, and garlic until translucent in the bacon drippings.

3. 3

   Add remaining butter and spices, except salt and stir for 5-7 minutes.

4. 4

   Add beans, 5 quarts of the broth (enough to cover beans), and tabasco and bring to a boil. Keep reamining broth hot in another pan. Reduce to a simmer.

5. 5

   After about an hour, add the rice, and chopped bacon and continue cooking until the beans are done (about another hour).

6. 6

   NOTE: Cooking time can be reduced by using canned beans. Just add the canned beans and rice at the same time and cook for 1 hour.

7. 7

   Add additional broth as needed. Season with salt to taste and serve.