McDougall Cajun Red Beans and Rice

  1/2 c  Water
1        Onion; chopped
1        Green pepper; chopped
2     bn Scallions; chopped
2     cl Garlic; minced
1     cn Tomato sauce (8 oz)
1     tb Worcestershire sauce
1     ts Dijon mustard
  1/2 ts Ground oregano
1        Bay leaf
1     pn Cayenne pepper
  1/2 ts Tabasco sauce; up to 1-1/2 ts
         Fresh ground pepper to taste
4     c  Cooked small red beans (three 15 ounce cans,
         - drained and rinsed)

Servings: 4-5
Preparation Time: 20 minutes (need cooked beans)
Cooking Time: 30 minutes

Place water in a  large saucepot with the onion, green pepper,
scallions and garlic. Cook, stirring occasionally, over low heat for
10 minutes.  Add remaining ingredients. Cook, covered, over low heat
for 20 minutes.  Remove bay leaf. Serve over brown rice.

Hint: This is very spicy if you use the maximum amount of cayenne and
Tabasco. Use the lesser amount to begin with and add more if your
taste buds permit.

From: The McDougall Newsletter vol. 8 no. 6 November/December 1994

Added note: We cook one cup of brown rice in two cups of water and
mix it with the beans before serving. This dilutes the spicing, so
you may want to use the maximum or even more. Various kinds of wine,
soy sauce or sake can be used in place of the water.

From: bob@nmr.varian.com (Bob Huenemann)
Date: Mon, 27 Mar 95 13:02:27 PST