---------- Recipe via Meal-Master (tm) v8.03
 
      Title: Cajun Red Beans and Rice
 Categories: Main dish, Ethnic, Beans, Rice
      Yield: 6 Servings
 
      1 lb Dry red kidney beans
           Water to cover beans plus 2
           -inches over
      1 ts Cayenne pepper
      1    Garlic clove; minced
      1 tb Onion; minced
    1/4 ts Marjoram
    1/2 ts Paprika
      4 tb Chili powder
  1 1/2 ts Cajun seasoning
    1/4 ts Oregano
           Salt and ground black pepper
           -to taste
           H
      3 c  Water
     16 oz Rotel tomatoes with chili
           -peppers
      3 tb Beef bouillon granules
      1 tb Brown sugar
      1 tb Worcestershire sauce
      2 ts Tabasco sauce
      2    Whole bay leaves; removed
           -before serving
      1    Celery stalk; thinly sliced
    1/2    Green pepper; seeded,chopped
      1 lb German or Italian sausage;
           -cut into pieces
           Hot cooked rice; to serve
 
     Combine first 11 ingredients in 6 or 12 quart
  Nesco.  Cover; soak over night.
     Drain off soaking water.  Add the first 7
  ingredients.  Cover; cook 4 to 5 hours, adding water
  to cover beans, if needed.  Increase temperature to
  325 degrees.  Add remaining ingredients; stir.  Cover;
  cook 2 to 2-1/2 hours or until thickened.  Serves 6 to
  8. From the 12 qt Nesco cook booklet.
  
  Formatted for MM by Pegg Seevers 7/21/96
 
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