Cajun Dirty Rice Red Bean Pies Recipes

Steps:

• Rinse beans, and then soak in a large pot of water overnight.
• In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
• Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
• Stir sausage into beans, and continue to simmer for 30 minutes.
• Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

Steps:

• In large mixing bowl, add beans with juice, drained tomatoes,margarine,salt,cumin, dry mustard and optional Tabasco sauce.
• Mash and beat until beans are mush. Then add instant potato flakes and mix in with a spoon. The mashed beans & tomatoes should be spreadable and not juicy. If they are, add 1 tsp potato flakes to the mixture.
• Spray Pam into two deep dish pie pans.
• Divide mixture between the two pans.
• Spread with back of spoon and press against the sides forming a pie crust in both pans; set aside.
• In large deep frying pan add the following:
• 10 slices of bacon, smoked sausage, chicken, onion. If turkey bacon is used and there is no fat or grease, add the vegetable oil. Do not add the oil if regular bacon is used.
• Stir on medium heat until all is browned.
• Add chopped peppers, thyme, celery seed, garlic. Stir until mixed and slightly sautéed.
• Add flour and mix for a roux.
• Add saved tomato juice.
• Add hot water, chicken base, bay leaves, and salt. Stir.
• Add 2 cups rice. Mix in and cover and simmer for 20 minutes.
• White rice is cooking, preheat oven 425°F.
• Place the pie crusts in oven and bake 8 to 10 minutes. Remove from oven and set aside.
• Turn oven to 375°F.
• Remove bay leaves.
• In small bowl, whisk together flour and milk. Stir into the rice mixture quickly and blend.
• Pile the meat,vegetable rice mixture into the pie pans.
• Bake for 25 minutes. Set aside for 10 minutes to set.
• Cut in 8 wedges per pie. Serve each slice with shredded cheese if desired.
• Note: If you make ahead and freeze, bake bean crust first and then fill and freeze.
• Allow extra 10 to 15 minutes oven time.

Steps:

• Place kidney beans in large pot. Add enough water to pot to cover beans by 2 inches. Bring to boil. Remove pot from heat. Cover and let beans stand 1 hour to soften. Drain. Return beans to same pot. Add 7 cups water and chicken broth. Bring to boil. Reduce heat to medium-low and simmer until beans are tender, about 1 hour. Drain beans, reserving 2 cups of cooking liquid.
• Heat vegetable oil in heavy large skillet over medium-high heat. Add 2 cups onions and saute' until beginning to soften, about 4 minutes. Add sausage, bell pepper, celery, and garlic. Reduce heat to medium and saute' until vegetables are tender, about 10 minutes. Stir in beans, reserved 2 cups cooking liquid, 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, and cayenne. Reduce heat to low; simmer until liquid thickens slightly, about 15 minutes.
• Meanwhile, combine remaining 2 3/4 cups water, rice, butter, bay leaf, thyme, and remaining 1/2 cup chopped onion, 1 teaspoon salt and 1/4 teaspoon black pepper in a large saucepan. Bring to simmer over high heat. Cover, reduce heat to low and cook until rice is tender and water is absorbed, about 20 minutes. Remove from heat and let stand covered 10 minutes.
• Spoon kidney beans into bowls. Top with rice and serve.