Red Beans and Rice (AZ) Recipe

Cajun seasoning:
2 tablespoons dried basil
2 tablespoons dried oregano
2 tablespoons paprika
4 teaspoons dried thyme
2 tablespoons cayenne pepper
2 tablespoon garlic powder
2 teaspoons ground mace
2 bay leaves, crumbled

Beans:
1 pound dried red kidney beans
1/2 teaspoon Cajun seasoning
4 beef bouillon cubes
1/2 teaspoon cayenne pepper
1 clove garlic, minced
1 pound precooked smoked beef sausage, cut into bite-sized pieces
Rice

Process the basil, oregano, paprika, thyme, cayenne, garlic, mace and bay leaves well in a food processor, or grind with a mortar and pestle. Store in zip-lock bag to use later.
Rinse and cover the beans with water. Allow to stand overnight. Drain the beans, and place them in a heavy saucepan or Dutch oven. Cover again with water, and add 1/2 teaspoon of the Cajun seasoning along with the bouillon, cayenne pepper, garlic, and sausage. Bring to a boil. At this point the beans can be transferred to a Crock-Pot and cooked on the high setting for 6 to 8 hours or remain on the cook top over low heat for about 1 1/2 hours. The liquid will turn into a red gravy, and beans will be soft when done. If using the cook-top method, be sure to stir occasionally and add more water when needed to prevent scorching.
Prepare the rice according to the package directions for the amount of servings desired. Serve the red beans over the rice.

Yield: 6 to 8 servings

Tips From Our Test Kitchen:
This spice mixture is also great for stews and for use as a roast rub.