Red Kidney Bean Magic

Beans with a possibility of Ham

Let’s start out with my favorite, the Slow Cooker better known as a Crock Pot

Ingredients:

1 pack of Creative Cajun Cooking’s Bean Magic

2 pounds of Red Kidney Beans rinsed 

7 Cups water

1-1/2 pound of cured cubed ham

1 cup Green Onion Tops chopped for decorations

Directions:

Slow Cooker

Before you leave for work do this:

In a 6 quart or larger slow cooker pot, mix beans, ham, water, and Creative Cajun Cooking’s Bean Magic

Set it on a low heat and go to work. In the next 10 hours when you get home just make yourself a pot of rice in that rice cooker then serve. Serve the beans over the top of a bed of rice then sprinkle the Green Onions you chopped over the top of the beans. They will think you slaved over the stove all day!

Stove Top

For a stove top, use 11 cups of water and it takes about 2-1/2 hours on a medium to low fire once they get to boiling. Put lid on and stir sometimes!

Pressure Cooker

For the Pressure Cooker, use 10 cups of water Cook on Bean Setting, Natural Pressure release for ___ Minutes

When using Link Sausage, slice in medallions and add to beans after they are cooked so as just to heat up the sausage.

Oh no!!! Black Eyed Peas and Ham

It’s not just for New Years Day!!!

This is a pea country folks can get into every week. 

I like mine over a fluffy bed of rice but it can be consumed straight up if you’re not from the South!

Wow!!! Great Northerners and Ham

This is a bean country folks can get into just anytime we get a chance.

Locak resturants have been serving this as a side along with Fried Catfish!

I like mine over a fluffy bed of rice but hey being from Louisiana we grow and consume a lot of rice.

So just make youself at home and enjoy where ever you may be!

What??? Lentils

This is a (what I call in the Pea family item) great tasting Pea. Sorry but we don’t eat many of these in the South, but being Cajun, we eat anything—LOL

I heard of them before and someone said it was mostly a Northern thing, so I can make it a Southern thing with my Bean Magic!! Just so you don’t think I’m fooling you, I asked Google because Google knows all!!

The lentil (Lens culinaris) is an edible pulse. It is a bushy annual plant of the legume family, known for its lens-shaped seeds. It is about 40 cm (16 in) tall, and the seeds grow in pods, usually with two seeds in each.

Ingredients:

1 pack of Creative Cajun Cooking’s Dumpling Magic (Coming soon to the store)

3 Cups water

8 pounds of boneless skinless chicken thighs

1 cup Green Onion Tops

5 cups heavy cream

1-1/2 cup all-purpose flour

1 can of biscuits about 1 pound

Optional: 15 ounces drained Green Peas and Sliced Carrots

Directions:

In a 6 quart pot, mix chicken, water, and Creative Cajun Cooking’s Dumpling Magic

Bring to a slow boil and cook until chicken gets tender.

While chicken is cooking, break out a large cutting board and spread out flour then pile most of it in the corner leaving a thin coating on the cutting board.

Open the can of biscuits and one at a time roll each one out to about 1/8 inch thickness using a light sprinkle of flour to keep them from sticking.

Cut the flat biscuits into 6-8 pieces pending size of dumplings you want.

Pile the cut biscuits in one corner of cutting board for placing in pot at later time.

Scrape up the extra flour and place in a bowl, then pour the cream into it and whisk until smooth.

After chicken is tender, pour in the cream and flour mixture making sure it is stirred frequently by scraping the bottom so it doesn’t stick.

Once the liquid thickens up, and has a slow bubbling, add in the biscuit chunks a few at a time stirring until they swell up.

Once the dumplings are cooked (Taste them---It’s to the cooks advantage---LOL)

Then add in, if you would like, a few Green Peas and or Carrots from a can.

Once the Chicken and Dumplings are placed in a bowl, you can sprinkle some finely chopped Green Onion tops for added color.

 

Ooooooohhhh!!! That’s not just Cajun Baby---“That’s Creative Cajun Cooking, Cher”

For Jambalaya

1—Place Mix in 6 quart sauce pan or a black Iron Pot with 6 ¾ cups of water.

2--- Add 1 pound of cut pork (Trimmed fat) and bring to a slow boil for 20 minutes and stir.

3--- Stir in 1 pound of cut boneless / skinless chicken thighs and continue slow boil for 25 minutes more and stir.

4--- Stir in ½ pound of sliced sausage and bring back to a slow boil.

5--- Stir in 2 ½ cups of par-boiled rice sliding flat point spoon on bottom of pot, lifting gently often, and cook until tender.

6--- Cover and let stand 10 minutes to allow to steam itself before serving.

For Pastalaya

1—Place Mix in 8 quart sauce pan or black iron pot with 7 ¾ cups of water

2--- Add 1 pound of cut pork (Trimmed fat) and bring to a slow boil for 20 minutes and stir.

3--- Stir in 1 pound of cut boneless chicken and continue slow boil for 25 minutes        more and stir.

4--- Stir in ½ pound of sliced sausage and bring back to a slow boil.

5--- Stir in 2 ½ pounds of pasta sliding flat point spoon on bottom of pot, lifting gently often to make sure pasta does not stick together, and cook until tender.

6--- Cover and let stand 10 minutes to allow to steam itself before serving.

For Dirty Rice

1—Place Mix in 6 quart sauce pan or black iron pot with 6 ¾ cups of water.

2--- Place 1 ½ pounds of ground breakfast sausage and mash it up in the water until it has all separated.

3--- Place ½ pound of ground chicken giblets and bring to a boil cooking for 25 minutes.

4--- Stir in 2 ½ cups of par-boiled rice sliding flat point spoon on bottom of pot, lifting gently often, and cook until tender.

5--- Chop up 2 cups of different colored bell pepper, green onion tops, and blend into rice mixture after rice is cooked.

6--- Cover and let stand 10 minutes to allow it to steam itself before serving.