Mexican

Cajun Red Beans and Rice

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Ingredients:
Kidney Beans – 2 cups
Water – 8 cups
Asafoetida Powder – 1/4 tsp
Bay Leaf – 2
Oil – 2 tblsp
Onion – 1/2, medium, chopped
Cumin Seeds – 1/2 tsp
Thyme – 1 tsp
Neem Leaves – 2, crushed
Green Coriander Seeds – 1 tsp, crushed
Jalapeno – 1, small, chopped
Salt – 1 tsp or as per taste
Plain Rice – 1 cup, cooked

Method:
1. Pressure cook the beans with water, asafoetida and bay leaves for 30 minutes.
2. Heat oil in a pan.
3. Add the chopped onions, cumin seeds, thyme, neem and salt.
4. Saute for a minute or two. Keep aside.
5. Add the cooked beans and mix well.
6. Reduce heat and simmer for 30 minutes.
7. Garnish with coriander and jalapeno.
8. Serve with rice.

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