Received 01:01:22 on 03/27/91, Posting # 7 ***** Subject: Creole Red Beans and Rice From: Jerome Grimmer From: Penny Ward Subject: Creole beans and rice Someone asked for a New Orleans-style beans and rice recipe. This one comes from the book _Fitness Without Exercise_ and, although I haven't tried it yet, it sounds pretty good. CREOLE RED BEANS AND RICE Basic Roux (see below) 4 cups dried red kidney beans (about 32 oz.) 1 tsp. garlic powder (or 2-3 cloves, minced) 1 green pepper, chopped 1 large onion, chopped 2 stalks celery, chopped 1 tsp. each of all or some of the following: basil, thyme, oregano, marjoram 1 bay leaf 2 T. parsley 1 tsp. salt 1/2 tsp. crushed red peppers, or pepper or Tabasco to taste Wash beans and soak overnight in 4 quarts water. Boil, then simmer until beans are tender (about 3 hours). Add water if necessary (to replace water lost to evaporation) to make 2 1/2 to 3 quarts. Add roux. Saute green pepper, onion, and celery in a pan sprayed with Pam. Add them and seasonings to the beans. Simmer for about an hour. To make the gravy thicker, mash a few beans against the side of the pot with a spoon. Serve over brown rice. Makes about 3 quarts. You can have this for dinner one night and as a side dish the rest of the week. BASIC ROUX 1 T. olive oil 3 T. whole-wheat flour Mix oil and flour in a heavy pan. Over medium-low heat, stir until roux is dark brown. Gradually add a little water until roux is dispersed. Add to beans, gumbos, or other dishes. If somebody tries this, let us know how it is! --Penny W. *****