Creole Beans

New Orleans Creole Red Beans and Rice

Описание:

Hey Yall!! Here is one of my favorite dishes to prepare. It is creole comfort food at its finest. I hope yall give it a try and let me know what yall think.

Комментарии:

IslenoGutierrez пишет: @rosemarie443 Now Creoles on the other hand, are not one race of people like the Cajuns are Whites. Creoles can either be Whites or mixed race Mulatto Blacks. The original Creoles of Louisiana were located in the French Quarter of New Orleans and were Whites of French and Spanish descent. Later on, because of sexual relations between White Creoles and Black women, mixed race Creoles came along. Most Creoles are not French and Black. More Creoles are Whites. Mixed race ones just got popular.

IslenoGutierrez пишет: Actually let me correct my last statement, the White people of New Orleans don't eat red beans and rice with cornbread, we eat it with a loaf of New Orleans French bread slathered with some butter. That is traditional. Cornbread is not really big in New Orleans. It's not like you go to New Orleans "looking" for cornbread. Lol. Maybe the Blacks eat it with cornbread. I don't know.

Alberta Jarane пишет: I've been searching for a really good red beans & rice recipe and yours was exactly how I remember my mother cooking it when I was a child. We just finished eating and every bowl was "licked" clean. Cornbread, rice, and the beans were perfect. I made mine more spicy (one Harbanero, one red chile, and lots of hot sauce. My husband is a chef and we own a popular restaurant. How much do you want to bet my (our) recipe ends up on his menu... Thanks!!!

Brick Harrell пишет: @shire2005 YOU NEED TO GO ON LINE AND TRY JACOB`S ANDOUILLE FROM LaPLACE , LA. YOU`LL NEVER USE BAMA SAUSAGE AGAIN

Smoky Ribs пишет: Oh I forgot to say, that I've never heard of pickle meat being used in red beans, but thanks so much for sharing that! I'm gonna be on the look out for it. We have Savoies brand here in Biloxi, MS Thanks for sharing this :)

Gaston Lang пишет: @finitenoir Hey man, I am sorry I went off, Do me a favor and cook somethin, video it, and send it to me and I will get it out there!!!!!

IslenoGutierrez пишет: Do you still cook Louisiana food in Dallas? I left home once to live in Florida for a while, and since I am a good cook, I cooked all the stuff I was raised on. Jambalaya, red beans and rice, crawfish etouffee, stuffed peppers and baked macaroni, shrimp creole, etc. I made lots of friends that way too, lol.

Bama Tide пишет: I use Conecuh brand hot smoked sausage which is available here in Tennessee and made near Montgomery Alabama. Great for cooking all beans! I use country ham pieces instead of the pickled pork and add a can of ro-tel tomatoes near the end.

Simply nothing better than a great pot of neans!

IslenoGutierrez пишет: Now because of Popeye's chicken serving red beans with their chicken, some people make red beans and rice with fried chicken on the side. Even though that is not the tradition, it does go good together. More traditional is with a pork chop on the side or a link of smoked sausage on the side (which the dish does have smoked sausage in the beans too)

BlackPearls80 пишет: Looks GOOD!!! Unfortunitly the grocery store doesn't sell Savoies meats where I live, I have to either order online/my family sends it to me or bring some back from when I visit LA. LOVE Savoies meats!!!!...they sure do make a difference!!!!!!

IslenoGutierrez пишет: @SinnFein4ever yes, that is how you do alligator too. You can do catfish that too with a little milk and mustard.

RedElephantStampede пишет: 3 people prefer McDonalds.

IslenoGutierrez пишет: Yeah, hamhocks is fine. I actually like making it like that. My mother makes it with pickled pork (called pickled meat in New Orleans) and sausage like this recipe, but I sometimes do it with a hamhock for a nice flavor. Get a nice smoked hamhock. Some New Orleanians do pickle meat, some do smoked sausage, some do both, some do with a hamhock also. But if I do a pot of beans with a hamhock, I always put some smoked sausage in it. You can use andouille or regular smoked sausage.

IslenoGutierrez пишет: @kern0099 You can brown the sausage it you like, but that seals the flavor into the meat. It is better to just throw in your sausage in so the flavor can come out of the meat into the beans. Also, if you are going to use sausage only, it is better to put a large piece in for flavor, and then toward the end, add the cut up sausage. That way, the sausage slices stay juicy and plump and not rubbery. You don't have to add andoille. It can be just regular smoked sausage.

finitenoir пишет: @IslenoGutierrez Nope, just read history books. Biloxi Bay was where the original colony was, prior to their exploring the coast and finding NO. Feel free to check the facts.

SinnFein4ever пишет: @IslenoGutierrez \r
That's what I do too.\r
When it comes to alligator meat, I tenderize it in a bowl of milk overnight.

LIL4THUNDER пишет: I'm making this tomorrow looks so good

TheSunIsBlack пишет: a good pot of beans is a religous communion to me.... thanks for the reminder

Brick Harrell пишет: @finitenoir My parents lived in Waveland in a house about 200 meters from the Gulf. The house was built in 1853, before the Civil War & had weathered every Hurricane before Katrina hit. I evacuated them the day before. The only thing left was a Wooden dough bowl that floated away, a Piece of marble from a Victorian table & an Aluminum Crab cracker I bought for $1 at a garage sale. The home, My Tahoe, and all the Antiques were lost. We were in Contra flow 14 hours. A very scary trip to BR, LA

briggybear пишет: Hot damn those look good. Can't wait till next Monday to put the hurt on a pot of bullets.

TheBrownViper пишет: @IslenoGutierrez Spanish ancestry and you say you aren't mixed race? Ok.

apparition2 пишет: Hey man, I got hungry watching that. It's all in the preparation, right?
Definitely looking forward to trying out your good sounding recipe. I was wondering how long did you soak the beans before starting?
Thanks for posting this.

IslenoGutierrez пишет: @keepawayfromeyes Although you can put Jalepenos in it, that's not really traditional. Red beans and rice is usually made milder and hot sauce is added on top of your plate of beans and rice at the table. Onions are part of the seasoning base of red beans and rice. We call it the holy trinity, it is onion, celery, and bell pepper. Hope that helps.

crystal simmons пишет: I got hungary just watching the video and then I watched it again. I am a beginner cook and the recipe looks easy and I love how u explain everything. Hopefully everything goes well when I try it.


MrJonny128 пишет: I know I'm going to sound like an asshole, but what is your best corn bread recipe and best rice/cooking method.

bean2tenn пишет: chef, looks fantastic! I made a poor boys version today with no meat, just cooked the vegs in bacon drippings. still tuned out wonderful.\r
would love to see you make black eyed peas.\r
thanks \r


mary cook пишет: Thanks so much for this video! I looked for the pickle meat online and the price is reasonable ($5.00 lb) but the shipping was twenty-some dollars. So I looked up recipes for the pork and I am making my own. It needs 3 days to cure, so 1 more day and I can make this recipe. The pickled pork was easy to make, hope it turns our well. Thanks again I can't wait to taste the finished recipe.

IslenoGutierrez пишет: @dinotx69 It is definitely traditional with New Orleans French Bread, if you've never had it, then don't say it's not good. It's different from French Bread from France. Cornbread is not traditional. I know, i'm born and raised in New Orleans. Also, yes bread is not the star of the meal, but go to a restaurant in the French Quarter and see if they don't serve you red beans and rice with New Orleans French bread and butter. Never cornbread, lol.

Brick Harrell пишет: @IslenoGutierrez AFTER I WAS WOUNDED IN VIET-NAM I WAS SHIPPED TO CAMP ZAMA JAPAN AND HAD A NURSE NAMED GUIIERREZ--SHE WAS GORGEOUS!!! HER MOTHER WAS FROM JAPAN AND HER FATHER WAS FROM PORTUGAL. IN HER HONOR, LET ME TEACH YOU SOMETHING!!! LOUISIANA. HOT SAUCE IS FROM ACADIANA AND CRYSTAL IS FROM N`AWLINS. SO NEVER, EVER SEASON CAMELIA RED BEANS WITH TRAPPEY`S HOT SAUCE, FROM NEW JERSEY. W A R N I N G: NEVER TRY THAT MONKEY BUSINESS IN LOUISIANA, FOR SURE. OR YOU`LL BE SORRY YOU DID!

NoSpoonsHereCooking пишет: Yumm! I love adding sausage to chilis and soups. This recipe looks fantastic. Thanks so much for sharing! :))

tristar1215 пишет: @gastonlang hey my mom malkes this i was wondering if u can try it her way tell em what u think shes usessmoked pork hox instead of sausage u can try that it is also very tasty\r
although i dont eat the hox itself i liek the flavor in the beans

Adan Nunse пишет: wii manman mange creole mmmmmm miam

Ms Kimlo пишет: This is just like my father's red beans and rice! He's from Monroe! He passed away, but I still cook red beans and rice as a regular staple in my household. Thank you for this recipe!

Gaston Lang пишет: @finitenoir Hey Bro, I prefer a Jim Beam Bottle cause I am from the south and Poor!!! I agree, stuff some good garden stuff in a bottle with some vinegar and its gonna turn out fine. As far as the Biloxi /New Orleans crap, I dont know. What I do know is that if you had heart felt feelings about Biloxi you would have capitalized your great city. BTW yall got the hammer of Katrina and I feel for you like no other. No one outside this area knows what a 20 foot tidal surge is.This is about cooking!!

Marlin Thompson пишет: what type pot is that your using? I like how the bottom is rounded like a jambalaya pot.

rosemarie443 пишет: @BRICKHARRELL007 wll sir buttermilk used to be a very good drink, now the commercial stuff is not as good as what my grandmother and i used to make. you take a churn and fill it with butter off the top of whole milk, and then you churn it until it becomes butter, and what was left in the jar was called buttermilk and it had bits of buitter in it and was very good i used to drink it with salt and pepper really good living. haven't had good buttermild for a long time

IslenoGutierrez пишет: @rosemarie443 I know what a Cajun is. I have a great grandma that is one. I'm actually Creole, but I have a little Cajun too. I was talking about the cultures of Cajuns and Creoles. Now, if you want to talk about the actual people, I already knew that Cajuns were from French Canada, I stated French Acadians as in l'acadie in modern day Nova Scotia. But Cajuns can have Spanish, German, English or Indian admixture as well. Cajuns are White Louisianians. CONTINUED>>>

ThePleasanthill пишет: gaston my man you put me in the major leagues on my red beans and rice. I just thought I was making it great you put me over the top thanks!!!

biancanera пишет: @IslenoGutierrez So, you know what every White and every Black person eats with red beans and rice? Wow.

Oyez10 пишет: That wooden spoon looks like its seen many a roux.

IslenoGutierrez пишет: Yeah you right. I don't know where this cornbread fad is coming from, but you and I both know that red beans and rice is usually eaten with buttered French bread. But anyway, you can get some Leidenheimer's French bread shipped to your house. My cousin moved away to Las Vegas, and had some shipped to him. He was making hot sausage poboys in Vegas, lol. He got some Patton's hot sausage shipped too.

IslenoGutierrez пишет: @gastonlang With all my rants and raves put aside, you look like you make a pretty good pot of beans. Keep up the good work. I came back to this video because I was eating the last of my leftover Red Beans I had in the fridge. With plate in hand, I did enjoy watching you make a tasty pot of beans. Again. I'm gonna have to film myself making some beans and post it. I thought about doing that. One vid for beans, one for Jambalaya, one for gumbo, etc. Maybe that's on the horizon. Yeah you right.

IslenoGutierrez пишет: @alesbica Also, Jalapenos are NOT typically served with red beans and rice as a condiment, Pickled okra is. Get it right if you are going to make the video original. Otherwise it is just a tourist remake of what a tourist thinks a plate of red beans are. So don't attack my comment. I wasn't trying to leave a nasty comment, just trying to educate, but you had to leave me a smartass reply.

Tempestt Gilmore пишет: could you just fedex me an already made helping of that them there beans and I'll send you a check


IslenoGutierrez пишет: @SinnFein4ever Hey anytime. If you ever have any questions about New Orleans or its food and culture, just ask me. I know alot about my culture. Don't be fooled by my name, I am just a descendent of the Spaniards who once owned Louisiana and where here in New Orleans and contributed to the culture along with the others. I also am a descendent of the French too. I am a Louisiana native, native of New Orleans, whose family goes back to New Orleans to the time before Louisiana was part of the U.S..

Alberta Jarane пишет: Sorry takadi. The recipe stays off the restaurant menu (for other reasons), but stays on the family menu.

Gaston Lang пишет: @IslenoGutierrez Grew up in St Bernard Parish, Lived in Metairie later in life.

nf094e пишет: Patton's Hot Sausage has been very easy to get since Katrina from a store named Fiesta so I get it all the time. Someone told me they sell file' also. Pickled meat, I would die if they sold it here. Whenever we go home we bring a cooler with us and stock up on it but it never last long. Do you know where French Bread can be ordered from b/c I looked on the Leidenheimer web site and I didnt see where you could order it.

Amare Monroe пишет: this was the best i have seen iam going to cook them soon\


mary cook пишет: Wow! This recipe turned out great. I used Alton Brown's pork pickling recipe and made the pork. The only thing I did differently was to replace the final 2 cups of water with de-fatted homemade chicken stock and everyone raved. The flavors were fantastic, thanks for sharing.

Tempestt Gilmore пишет: i enjoy the intro song...i remember my dad singing that song in his truck when i was like 6 yrs old



IslenoGutierrez пишет: @rosemarie443 Of course I know what Creole is. I am one. I am of Spanish and French descent from New Orleans. The culture of New Orleans is Creole. Creole culture is just a culture of many influences which is the culture of New Orleans. Creole culture was originally city French and Spanish, but today is a mix of French, Spanish, Italian, German, African, Irish, Caribbean and sprinkles of Amerindian. Cajun culture is from French Acadians mixed with German, sprinkled with Amerindian culture.

finitenoir пишет: @finitenoir everybody knows that you put a pinch of salt in your chicory coffee. when i was in hte military, everyone thought that i was from NO, too.

IslenoGutierrez пишет: @BRICKHARRELL007 In New Orleans, that way is also done. Soak 'em overnight and cook 'em in a slow cooker. But we also do 'em in pots too. You can use andouille or smoked sausage. But red beans are not meant to be spicy, unlike most Louisiana food. It is meant to be more mild, then the person would add hot sauce or pepper juice to it at the table.

SinnFein4ever пишет: @IslenoGutierrez \r
I preffer to make my own batter from scratch.

Celeste L пишет: Can you authorize iPhone & iPad playback, plz?

IslenoGutierrez пишет: @alesbica It's not stereotype. It's fact. I'm from New Orleans. I was just stating what I know. Whites eat it with some buttered French Bread, and Blacks eat it with cornbread. Cornbread is in outside influence in New Orleans. It came here with many of the Blacks that moved to New Orleans since the 60's-70's when White flight to the suburbs happened in New Orleans. I'm just telling you what I know. Nothing against Whites or Blacks. Everyone in New Orleans eats red beans and rice though.

IslenoGutierrez пишет: @TheMrpalid You can use beef smoked sausage from your grocer. My mom like to do that sometimes when she feels like she's eaten too much pork lately. Many people who have health problems in New Orleans use beef smoked sausage too.

IslenoGutierrez пишет: @rosemarie443 Dude, I was born and raised in New Orleans, La. I live the Creole culture everyday. I see the people of the New Orleans area. You want an example of a White Creole person known as French Creoles? How about New Orleans Mayor Mitch Landrieu, he's pretty famous in Louisiana. The White people of the New Orleans area with French and Spanish surnames are White Creoles, whom are known as French Creoles. Go read up man.

Brick Harrell пишет: @IslenoGutierrez well my family came from Acadia--the DeArmond family...My Grandfather hunted Alligator and trapped Mink during the depression. I remember when there was NO FISH FRY MIX AND NO DUMP-N-BOIL FOR CRABS, CRAWFISH AND SHRIMP BACK THEN. IN THE MID 60`S CRAWFISH AT BELLE RIVER WAS 15 CENTS PER POUND.- A SACK COST 6 BUCKS--POOO-YIII-YIII!..PLEASE TELL ME YOU DON`T USE TRAPPEY`S HOT SAUCE ,WITH CRYSTAL IN YOUR BACK YARD!!!

IslenoGutierrez пишет: @SinnFein4ever Most people where I'm from like to make batter for catfish from scratch, but sometimes if you don't feel like doing that, Louisiana fish fry is a quick substitute and it's so good, it tastes like batter from scratch. You would never know the difference and it's quicker. Just a tip, if you didn't wanna do it from scratch.

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SouthSideLady Wright пишет: I like this teaching video

Gaston Lang пишет: @tristar1215 I will see what i can do.


faraboverubies98 пишет: Your red beans & rice video is the best that I have seen so far!! Wow, I know your family loves you so much! LOL

SUSHER5592 пишет: IM GOINING TO TRY THIS....THAT LOOKS REALLY GOOD :)

miseryboy12345 пишет: did you soak the beans overnight?


kristopher850 пишет: I'm surprised you omitted the celery? I'm sure its still good, but you gotta have the third part of the trinity!

Gaston Lang пишет: @finitenoir When you have a cooking channel, I wont watch because if you were any good you would already have a channel!!!!! Its not New Orleans, its Cajun and Creole, its people making great food from the land, the land owner, from what God gave them!!!!

jamacia1luv пишет: Yummy!

IslenoGutierrez пишет: @gastonlang I got some Louisiana Hot Sauce in my kitchen right now.

shramj пишет: Great job, going to make a huge pot of that and food saver a bunch. I don't have that pickled pork where I live but I think it will still be good without it. I really like that you serve it with corn bread.

TheValkarth пишет: mmm yum

tubekevo пишет: ive just been putting red beans from a can in, this helps alot


YahSedQanu пишет: wow, wonderfull to see the surinamese slavekitchen in effect up in USA south. Instead of the kidney beans we use brown beans... I knowTrinidad has this samekitchen and cookin ..so cool and yumyum tasty ;)

Brick Harrell пишет: @IslenoGutierrez NEXT TIME YOU HAVE A SHRIMP PO-BOY TRY THIS FOR A TREAT. THE BRAND "CAJUN CHEF" FROM ST MARTINVILLE, LA. HAS A GREEN PEPPER HOT SAUCE THAT`S REALLY NOT TOO HOT. INSTEAD IT HAS A PICKLED TASTE & REALLY ENHANCES THE FLAVOR OF FRIED SHRIMP. I FIRST DISCOVERED IT AT GEORGE`S IN BATON ROUGE. IN FACT IT`S ON EVERY TABLE THERE, ALONG WITH THE KETCHUP, SALT & PEPPER. I WONDER WHY MOST FROM LA. DON`T PREFER TABASCO. I KNOW I DON`T & I SEND CRYSTAL TO MY FRIENDS ALL OVER THE USA.

happyfillings12 пишет: Hey your red beans and rice is off the chain please pass me a plate hahah!

Brick Harrell пишет: @briggybear AND DON`T FORGET TO DO THE LAUNDRY ON MONDAY , WHILE THEY`RE COOKIN`!

SinnFein4ever пишет: @IslenoGutierrez \r
Thanks for the tips.

IslenoGutierrez пишет: @finitenoir New Orleans is where Creole culture is from, not Biloxi. Just because some White Creoles may have lived in Biloxi, doesn't make it the place where the Creole culture was created. New Orleans is the real Creole capital, not Biloxi. Sorry for your bitterness. Crystal and Louisiana are not garbage. They are premium products that are regularly used in Louisiana with great flavor. You seem biased.

IslenoGutierrez пишет: @dinotx69 To each his own. I am used to eating it with French bread, because it is traditional in New Orleans. I was just saying, I think the out-of-towners brought the cornbread around. Not saying that it wouldn't be good that way, it's just not....well, you know....New Orleans. French bread is served with everything in New Orleans and it's suburbs, pretty much. We usually drink a beer or a soda with red beans and rice. It's informal home cooking. But if you like wine with it, then drink it.

briggybear пишет: Hell yes.

Brick Harrell пишет: @finitenoir no Biloxi ain`t the original Creole Hub. Even Elvis knew where to film King Creole, and he was from Tupelo. And Waveland got the Brunt of Katrina...that was GROUND ZERO!

IslenoGutierrez пишет: @BRICKHARRELL007 Yeah u right. You got it right. Leidenheimer's. Most every french bread company in New Orleans has a German name. Germans actually pioneered french bread in New Orleans, hence bakery names like Leidenheimer's, Binder's, Haydel's, Reisling's, etc. But the bread is still a french recipe, but evolved in New Orleans over time to become "New Orleans french bread". Our bread is different from France today because of it.

nauris708 пишет: that pot is bad ass

Rik Mad Drag TV пишет: Great stuff!! The best!

IslenoGutierrez пишет: @finitenoir Salt in chicory coffee? I'm born and raised in New Orleans and never heard of that. Sugar and cream is common. Also, I don't believe that New Orleans culture is what is found in Mobile or Port Arthur. I can go to Lafayette, La. and find something somewhat different than found in New Orleans. You not gonna find a hot sausage on French dressed in Port Arthur or Mobile like talking about it. You can't even find the bread outside of Louisiana, lol.

Mick Scarborough пишет: idiot. get an education. All those are destroyed by heat leaving a great protein source. Beans are excellent for humans. Far more healthy than the leanest meat.

rosemarie443 пишет: @IslenoGutierrez well sir i live the the wonderful USA. have you went back and studied the Creol background and culture. every creole started as a mixed people. so is there a problem with that. are you ashamed of your background???????????

Gaston Lang пишет: @MsKimlo Awsome

IslenoGutierrez пишет: @kern0099 Red beans are supposed to cook for a long time until the beans burst. The end result should be creamy style beans, with only some whole-half busted beans left.

IslenoGutierrez пишет: @rosemarie443 Now Creoles on the other hand, are not one race of people like the Cajuns are Whites. Creoles can either be Whites or mixed race Mulatto Blacks. The original Creoles of Louisiana were located in the French Quarter of New Orleans and were Whites of French and Spanish descent. Later on, because of sexual relations between White Creoles and Black women, mixed race Creoles came along. Most Creoles are not French and Black. More Creoles are Whites. Mixed race ones just got popular.

IslenoGutierrez пишет: Actually let me correct my last statement, the White people of New Orleans don't eat red beans and rice with cornbread, we eat it with a loaf of New Orleans French bread slathered with some butter. That is traditional. Cornbread is not really big in New Orleans. It's not like you go to New Orleans "looking" for cornbread. Lol. Maybe the Blacks eat it with cornbread. I don't know.

Alberta Jarane пишет: I've been searching for a really good red beans & rice recipe and yours was exactly how I remember my mother cooking it when I was a child. We just finished eating and every bowl was "licked" clean. Cornbread, rice, and the beans were perfect. I made mine more spicy (one Harbanero, one red chile, and lots of hot sauce. My husband is a chef and we own a popular restaurant. How much do you want to bet my (our) recipe ends up on his menu... Thanks!!!

Brick Harrell пишет: @shire2005 YOU NEED TO GO ON LINE AND TRY JACOB`S ANDOUILLE FROM LaPLACE , LA. YOU`LL NEVER USE BAMA SAUSAGE AGAIN

Smoky Ribs пишет: Oh I forgot to say, that I've never heard of pickle meat being used in red beans, but thanks so much for sharing that! I'm gonna be on the look out for it. We have Savoies brand here in Biloxi, MS Thanks for sharing this :)

Gaston Lang пишет: @finitenoir Hey man, I am sorry I went off, Do me a favor and cook somethin, video it, and send it to me and I will get it out there!!!!!

IslenoGutierrez пишет: Do you still cook Louisiana food in Dallas? I left home once to live in Florida for a while, and since I am a good cook, I cooked all the stuff I was raised on. Jambalaya, red beans and rice, crawfish etouffee, stuffed peppers and baked macaroni, shrimp creole, etc. I made lots of friends that way too, lol.

Bama Tide пишет: I use Conecuh brand hot smoked sausage which is available here in Tennessee and made near Montgomery Alabama. Great for cooking all beans! I use country ham pieces instead of the pickled pork and add a can of ro-tel tomatoes near the end.

Simply nothing better than a great pot of neans!

IslenoGutierrez пишет: Now because of Popeye's chicken serving red beans with their chicken, some people make red beans and rice with fried chicken on the side. Even though that is not the tradition, it does go good together. More traditional is with a pork chop on the side or a link of smoked sausage on the side (which the dish does have smoked sausage in the beans too)
You'll Need:

? 1/4 cup sliced celery
? 1/4 cup coarsely chopped onion
? 1/4 cup coarsely chopped green pepper
? 1 teaspoon margarine
? 1/2 of 16-oz. can tomatoes
? 1/8 teaspoon garlic powder
? 1/16 teaspoon salt
? Dash pepper
? 1 1/4 cups dried navy beans, cooked, unsalted, drained

Procedures : 1. Cook celery, onion, and green pepper in margarine until tender - about 5 minutes.

2. Break up large pieces of tomatoes. Add tomatoes and seasonings to cooked vegetables. Bring to a boil.

3. Add beans and return to a boil. Reduce heat, cover, and boil gently until flavors are blended and liquid is reduced - about 30 minutes. Stir occasionally to prevent sticking.