Cajun Red Beans And Rice

Course : Beans
Serves: 32
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3 medium onions -- diced
4 medium bell pepper -- diced
1 stalk celery -- diced
6 medium jalapeno -- minced
1 tablespoon cayenne pepper
1 tablespoon white pepper
1 tablespoon black pepper
1 tablespoon paprika
1 tablespoon granulated garlic
1 teaspoon dry mustard
1 teaspoon cumin -- roasted and ground
1/2 teaspoon thyme
1/2 teaspoon oregano
2 pieces bay leaves
1/2 tablespoons cube margarine
6 quarts red beans
12 quarts vegetable broth
2 quarts brown rice
5 dashes Tabasco sauce
2 dashes to taste salt

Preparation / Directions:

Mix together all the spices except the salt. Sauté the onions, bell pepper, celery, and garlic until translucent. Over medium high heat add the spice mixture and 1/2 a cube of margarine. Sauté and stir about 5 to 7 minutes scraping all the good stuff that is sticking to the bottom of the pan. Add the beans, veggie broth and Tabasco sauce and bring to a boil. Reduce to a simmer. After about an hour, add the rice and continue cooking until the beans are done, about an hour longer. Add water as needed. Adjust salt and serve.

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