From American Profile magazine
Submitted by Nancy Rens of Prescott, AZ
Ingredients
Cajun Seasoning:
1 tablespoon dried basil leaves
1 tablespoon dried oregano leaves
1 tablespoon paprika
2 teaspoons dried thyme leaves
1 tablespoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon ground mace
1 bay leaf, crumbled
Beans
1 pound dried red kidney beans
1 teaspoon Cajun Seasoning
4 reduced-sodium beef bouillon cubes
1/2 teaspoon cayenne pepper
1 garlic clove, minced
1 pound precooked smoked turkey or beef sausage, cut into bite-sized pieces
4 cups cooked white rice
Instructions
1. To prepare Cajun Seasoning, combine all ingredients in the bowl of a food processor or spice grinder; process until well combined. Store in zip-top plastic bag.
2. Rinse beans. Place in a large stockpot and add enough water to cover by 3 inches. Let stand overnight.
3. Drain beans and return to stockpot or Dutch oven. Cover with water. Add 1 teaspoon Cajun Seasoning (you'll have some left over). Add bouillon cubes, cayenne pepper and garlic. Bring to a boil. Reduce heat to low and cook until beans are tender, stirring occasionally, about 1 1/2 hours. Add sausage and cook 30 minutes. Add more water during cooking if needed to prevent scorching.
4. Place rice in serving bowls. Ladle beans, sausage and cooking liquid over rice. Serves 8.
Nutritional Information
Nutritional facts per serving: 380 calories, 5g fat, 26g protein, 58g carbohydrates, 14g fiber, 550g sodium.
NOTE: We have had it a couple of times, with and without the (Andouille) sausage.
Although the sausage is a little too spicy for Frank, the dish just isn't the same without it.
It's a keeper for our permanent menu.
UPDATE (25 June 2010): We've had this dish half a dozen times now and prefer it with cubed ham, not the sausage. It's still a little too spicy even without the Andouille so we'll be adjusting that the next time and let you know what we discover...
