up to 2 pounds 1 cup chopped celery 1 lg bell pepper :
chopped 2 medium onion
chopped 5 cloves garlic :
chopped 1 teaspoon chili powder 2 bay leaves pinch oregano pinch thyme Soak beans overnight or 3 -4 hours. Wash beans and place in large pot (4 quarts) that can be covered. Add water, approximately 3 pints to 2 quarts. Cut sausage into 1 inch pieces (crosswise on the tube) and add to beans. (If the sausage is very fat, cook separately for about 5 minutes in boiling water and drain before adding to beans. ) Bring beans and sausages to boil; add chopped vegetables and spices. Cook 3-4 hours, covered, over low heat until beans are tender. Add water as needed. Add salt and red pepper to taste. The amount needed will depend on spices in sausage and your individual taste. Remove and crush 4 or 5 large servings spoons of beans and return to pot to thicken soup. Add water as necessary to provide for a soupy texture. Serve over fluffly rice with garlic bread and green salad.
How To make Doc's Red Beans and Sausage's Videos
PITTSBURGH HOT ????LINKS
having Pittsburgh Hot Links for lunch
Red Beans & Rice Coming soon!!!!!! #cajunfood #redbeansandrice
red beans n rice ONC S2 E8
Cajun Red Beans 'n Rice with Chef Garibaldi's Cajun Gunpowder recipe included!
The TRADITIONAL Goan Stew | Comfort Food Favourites
This traditional Goan Stew is made with a combination of beef, pork, hearty vegetables and macaroni, simmering in a creamy gravy. The Goan Stew is flavoured with mild spices, which makes it comforting and perfect for everyday or a special occasion!
Full Written Recipe -
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Making Stuff With Doc: Italian Sausage Black Bean Chili
In which I prepare for my viewers a delicious version of a cold weather comfort food.
This Beans and Noodles Soup is perfect for a cold winter day! #healthyrecipes
Beans and Noodles Soup ???? Also known as ‘Aush’, a hearty soup originating from Central Asia, with lots of legumes in a creamy broth. It’s packed with lots of fiber and plant proteins and an easy meal on any weeknight.
Ingredients: 1/2 cup cashews, soaked in hot water for at least 30 mins, then blended with a cup of hot water into a cream 1/2 cup mung beans, rinsed and boiled until soft 1 medium onion, chopped 4 cloves of garlic, minced Half of a 15 oz can tomato sauce 1 tsp turmeric 2 tsp coriander 1/2 tsp red chili powder (optional) Black pepper 6 cups vegetable broth 1 15 oz can of each chickpeas and kidney beans 1/2 package of lentil pasta Juice of 2 lemons 2 tbsp dried mint More dried mint and red chili for garnish
Directions: Soak the cashews and blend them with hot water to make cashew cream. Set aside. Boil the mung beans until soft for about 20 minutes. On medium heat, sauté the onions, garlic, tomato sauce, and spices in a stock pot for about 5 minutes, add the vegetable broth, and bring to a simmer. Add the chickpeas, kidney beans, and cooked mung beans. Add the pasta. Bring to a boil and simmer until the pasta is al dente. Turn off the heat. Add the cashew cream, lemon juice, and dried mint. Serve with more mint and red chili powder as tolerated. This soup is supposed to be tangy, so add more lemon as needed. Enjoy.
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