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> EL PASO RED BEANS AND RICE, Beans
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post Jan 24 2003, 05:33 PM
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This recipe courtesy Laurie Uzee
EL PASO RED BEANS AND RICE

2 tblspns olive oil
1 lb turkey italian sausage (remove casings)
2 cups chopped yellow onions
4 garlic cloves, peeled and minced
1 tblspn ground red chiles (not chili powder)
1 tblspn dried oregano leaves, crumbled
1 tblspn ground cumin
7 cups cooked and drained red kidney beans
5 cups lightly salted chicken broth
1 cup canned crushed tomatoes in puree
6 long green chiles, roasted, peeled and chopped (or one cup canned
chopped green chiles, drained)
Salt to taste (optional)
8 cups hot cooked Brown rice
Garnish w/grated cheese (optional)


Preparation:

Warm the oil over low heat in a heavy five quart pot. Crumble the
sausage and cook (uncovered) breaking up the larger lumps of meat, until
lightly browned. About 10 minutes. With a slotted spoon, transfer
sausage to a bowl.

Rtn pot to low heat. Add onions, garlic, ground chiles, oregano and
cumin. Cover and cook (stirring often and scraping bottom of pan) for
10 minutes. Add beans, broth and tomatoes and bring to a simmer. Cover
and cook (stirring once or twice) for 30 min. Add sausage and green
chiles and cook (uncovered) stirring often until very thick, about 45
min. Adjust salt & seasoning.

Spoon rice into wide bowls, top with bean mixture and serve immediately.
Garnish w/grated cheese, if desired. Serves 6-8
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