- Aug 17, 2008
I've been eating a ton of lentils lately. Really on a lentil thing: salads, chili, stir fried with veggies, etc. But I need to change it up. Can you share your favorite lentil recipe?
I'm making this for sure!!! Thanks for sharing, Chantilly0379Cajun Style Red Beans & Rice ~ few ppl thought my pic of the red beans & rice looked good so I'll post the recipe and I cook like my maw-maw so we don't measure please bare w me on that one.
This recipe is for the ppl dont have time to stand over stove for 5 hours cooking dry beans unless you have a Crockpot. The only problem using a Crockpot is beans are watery and most of us Southerners like our Red Beans creamy so this is what I do:
Over night I put (1) pound of Camellia red beans (IMO these are the best) to soak in water. I also add all my spices at this time to my beans bc while they're soaking they soak up not just water but all the spices that make them taste so good. Before I put my water I sprinkle these spices over my dry beans:
Zaterians Creole Seasoning (you can use any type of Creole or Cajun seasoning I just like this one the best) I'll put a picture of it to show what it looks like.
(1) to (2) bay leaves whole
add water that covers the beans about 3 to 4 inches above the beans.
The next morning I set my Crockpot on high for about 7 to 8 hrs
When I get home I stir it and turn off the Crockpot.
I like usually cast iron or Dutch oven pots to cook in but you can use any kind
(1) lg chopped onion
(2) chopped belle peppers
(3) chopped green onions
(2) tbsp minced garlic
In our grocery stores down here we can buy pre-chopped seasoning like this in a container in our produce section...it's called Creole or Cajun chopped seasoning b/c they mix all of these together...it's fabulous and saves me lots of time.
(1) lb of whatever kind of meat bc we put meat in our beans: I usually use cubed ham it's less fattening but most use sliced up smoke or andouille sausage(so good but so fattening) or pickled or salt meat. If you want to get brave with it some even use pig feet, tails, etc...NOT ME YUK! but to each his own...
coat the bottom of the pot w EVOO throw in my meat to fry it down for about 5 minutes. Then throw the rest of the seasoning in and sauté it down until all they're all translucent. Then pour in beans and mix everything together and let it simmer for about 30 minutes. You shouldn't need anymore spices but you may want test taste a little and if does just sprinkle a little of everything you use from the night before stir and let it simmer for abt 10 minutes longer. You should put some salt in your rice when you steam it or you will have to add some to your beans. O and you always need a bottle of Tabasco for beans, can't eat beans w/o hot sauce.
Guidry's Creole Choped Seasoning
Zatarian's Creole Seasoning