Mcdougall cajun red beans and rice

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Recipe by: meyssa

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Water 1 Bay leaf
1 Onion, chopped 1/16 To 1/8 teaspoon cayenne
1 Green pepper, chopped Pepper
2 bn Scallions, chopped 1/2 To 1 1/2 teaspoons Tabasco
2 Cloves garlic, minced Sauce
1 8 ounce can tomato sauce 1 ea Fresh ground pepper to
1 tb Worcestershire sauce Taste
1 ts Dijon mustard 4 c Cooked small red beans (3_15
1/2 ts Ground oregano Oz cans, drained and rinsed)

Place water in a large saucepot with the onion, green pepper,
scallions and garlic. Cook, stirring occasionally, over low heat for
10 minutes. Add remaining ingredients. Cook, covered, over low heat
for 20 minutes. Remove bay leaf. Serve over brown rice.

Hint: This is very spicy if you use the maximum amount of cayenne and
Tobasco. Use the lesser amount to begin with and add more if your
taste buds permit.

From: The McDougall Newsletter vol. 8 no. 6 November/December 1994

Source: Preparation Time: 20 minutes (need cooked beans) Cooking
Time: 30 minutes

Posted by The McDougall Newsletter vol. 8 no. 6 November/December
1994 to the Fatfree Digest [Volume 16 Issue 24] Mar. 28, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9#aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km#salata.com.