Red Bean and Rice Wrap
| Red Bean and Rice Wrap | Print |
Recipe By: Alice Morrow
Ingredients
- 1 lb. bag of red kidney beans
- 1 (16-oz.) container chopped onion mix
- 2 T. minced garlic
- 3-4 bay leaves
- 1 lb. of salted pork meat or ham hock
- 1 lb. sliced smoked sausage
- Salt, red/black pepper, garlic powder
- Rice
Instructions
- Place beans in large pot and cover with water. You can place in refrigerator overnite to soak or not.
- Place pot over medium-low heat, add all ingredients. Go easy on salt because the pork or ham hock is salty.
- Let simmer for 1-2 hours or until tender. You may have to add more water if it gets too thick before the beans are tender.
- Taste for seasoning.
- Serve over hot rice along with good garlic bread or hot biscuits.
- RED BEAN AND RICE WRAPS
| Red Bean and Rice Wrap | Print |
Recipe By: Alice Morrow
Ingredients
- 10-12 whole wheat flour tortillas ( or your favorite; or pita bread, cut in half)
- Leftover red beans and rice, mixed together to make a stiff mixture (you will need about ¼ c. per tortilla
- OR
- 1 Pkg. Tony Chachere’s Red Beans and Rice Mixture (if you do not have any leftover red beans and rice)
- ½ c. chopped onion (if using Tony Chachere’s Mix
- ½ c. chopped leftover grilled sausage
- 1 c. chopped onion
- Creole Mustard or Sweet and Spicy Mustard
- Greek yogurt or Sour Cream
- Grated Four Cheese Mexican Blend
- Salsa, optional
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