---------- Recipe via Meal-Master (tm) v8.03
  
       Title: Cajun Red Beans and Rice
  Categories: Main dish, Ethnic, Beans, Rice
       Yield: 6 Servings
  
       1 lb Dry red kidney beans
            Water to cover beans plus 2
            -inches over
       1 ts Cayenne pepper
       1    Garlic clove; minced
       1 tb Onion; minced
     1/4 ts Marjoram
     1/2 ts Paprika
       4 tb Chili powder
   1 1/2 ts Cajun seasoning
     1/4 ts Oregano
            Salt and ground black pepper
            -to taste
            H
       3 c  Water
      16 oz Rotel tomatoes with chili
            -peppers
       3 tb Beef bouillon granules
       1 tb Brown sugar
       1 tb Worcestershire sauce
       2 ts Tabasco sauce
       2    Whole bay leaves; removed
            -before serving
       1    Celery stalk; thinly sliced
     1/2    Green pepper; seeded,chopped
       1 lb German or Italian sausage;
            -cut into pieces
            Hot cooked rice; to serve
  
      Combine first 11 ingredients in 6 or 12 quart
   Nesco.  Cover; soak over night.
      Drain off soaking water.  Add the first 7
   ingredients.  Cover; cook 4 to 5 hours, adding water
   to cover beans, if needed.  Increase temperature to
   325 degrees.  Add remaining ingredients; stir.  Cover;
   cook 2 to 2-1/2 hours or until thickened.  Serves 6 to
   8. From the 12 qt Nesco cook booklet.
   
   Formatted for MM by Pegg Seevers 7/21/96
  
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