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Authentic Louisiana Red Beans and Rice

With thanks to my good friend Scott Williams in the USA.

Serves 8

  • 1 pound dry kidney beans
  • ¼ cup olive oil
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 2 stalks celery, chopped
  • 2 tablespoons minced garlic
  • 6 cups water
  • 2 bay leaves
  • 1 tablespoon dried parsley
  • 1 teaspoon dried thyme
  • 1 teaspoon Cajun seasoning
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon dried sage
  • 1 pound andouille sausage, sliced
  • 4 cups water
  • 2 cups long grain white rice
  1. Rinse beans, and then soak in a large pot of water overnight.
  2. Heat oil in a skillet over medium heat. Cook onion, bell pepper, celery, and garlic in olive oil for 3 to 4 minutes.
  3. Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, parsley, thyme, Cajun seasoning, cayenne pepper, and sage. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
  4. Stir sausage into beans, and continue to simmer for 30 minutes.
  5. Meanwhile, prepare the rice. Bring water and rice to a boil in a saucepan. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.