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Rating: 4.0/5 (12 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Cajun & Creole
     Serving Size: 9 - Change
Nutritional Facts
Servings Per Recipe: 9

Amount Per Serving
Calories 560
% Daily Value**
Total Fat 4g
Saturated Fat 1g
Unsaturated Fat 1g
Cholesterol 0mg
Sodium 319mg
Total Carbohydrate 116g
Dietary Fiber 10g
Sugars 7g
Protein 15g
Vitamin A  18%Vitamin C  47%
Calcium  8%Iron  21%
Potassium  24%Vitamin E  9%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cajun-Style Red Beans & Brown Rice

Recipe Tags: Vegetable Recipes

Date Added: June 12, 2009
Red beans and rice is a classic comfort food, filling and delicious. This recipe updates the dish with a spicy Cajun zing to it.


1 lb Dried Pinto Bean
2 cups Yellow Onions Chopped
1 cup Green Onion Chopped
1 cup Green Bell Pepper Chopped
1/2 teaspoon Garlic Minced
1/4 teaspoon Cayenne Pepper
3/4 teaspoon Pepper Ground
1/2 teaspoon Salt
1/4 teaspoon Oregano
1/4 teaspoon Garlic Powder
1 tablespoon Worcestershire Sauce
3 dash Hot Sauce
6 oz Tomato Paste Can
1/4 teaspoon Thyme Leaves
1 teaspoon Celery Flakes
6 cups Long Grain Brown Rice Cooked
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1. Wash beans and then soak for 12 hours.

2. Drain water.

3. Fill a large pot with beans; add water to 1/2 inch above beans level.

4. Add remaining ingredients except rice; cook over low heat 2 to 2 1/2 hours, covered.

5. Serve over cooked brown rice.

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Dietary Notes:
This recipe is low-saturated fat with 0.67g per serving and low-cholesterol with 0mg per serving

This recipe is a good source of Vitamin A with 18% of your daily recommended intake per serving. This recipe is high in Vitamin C with 47% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Beans, Gluten, Bell Pepper, Tomato, Rice, Malt, Spring Onion, Garlic, Hot Pepper, Celery, Onion allergies.
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