xiaoxl/recipe_data huggingface dataset:
Applesauce Bread II
Category: bread
By Dee

A quick and delicious bread for bread machines. The applesauce makes it nice and moist without having to add any butter or shortening.

Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ cup white sugar
3 tablespoons vegetable oil
2  eggs
⅔ cup applesauce
1 ½ teaspoons ground cinnamon

Directions:
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. Let the dough mix for 3 to 5 minutes, until all ingredients are thoroughly combined. If necessary, use a rubber spatula to push the dough from the sides of the bread pan.  After 3 to 5 minutes have passed on the clock display, press Stop. Smooth out the top of the loaf with the rubber spatula. Select Bake setting and press Start. To test the bread for doneness, insert a toothpick into the center top. Remove the toothpick. If the bread is done, the toothpick will come out clean. If there is dough on the toothpick, reset the machine to Bake and continue an additional 10 to 15 minutes. Test again with toothpick to assure the bread is completely baked.  Remove the pan from the machine but allow the bread to remain in the pan for 10 minutes before removing the bread and placing on a wire rack to cool.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 1 - 1 pound loaf

Calories: 188.5
Fat: 5.4 g
Saturated fat: 0.9 g
Carbohydrates: 31.4 g
Sugars: 11.8 g
Dietary fiber: 1.1 g
Protein: 3.9 g
Cholesterol: 37.2 mg
Sodium: 126.5 mg
Mocha Swirl Peanut Butter Toffee Cookies


Ingredients:
brown sugar, milk, vanilla extract, egg, baking soda, salt, cinnamon

Directions:
HEAT oven to 375°F Line baking sheets with parchment paper. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
COMBINE flour, baking soda, salt and cinnamon in medium bowl. Add to creamed mixture at low speed. Mix just until blended. Stir in toffee bits. Add chocolate hazelnut spread, swirling gently with spatula. Do not over mix. Drop by rounded tablespoonfuls 2 inches apart onto prepared baking sheet.
BAKE 8 to 10 minutes, or until edges begin to brown. Cool 2 minutes on baking sheet. Remove to wire racks to cool completely.
Ranch Pizza


Ingredients:
English muffins, chicken breasts, bacon, swiss cheese

Directions:
Preheat oven to 350.
Spread english muffins with ranch dressing.
Top with the chicken, bacon and finally the cheese.
Bake for 10 minutes, or until cheese is melted.
Cut into 4 wedges for appetizer servings.
Optional: Sometimes I add diced tomatoes if I have them around, that's good, too.
Cinnamon Onion Butter


Ingredients:
green onion, butter, ground cinnamon

Directions:
Thinly slice green onions, using the bulb and most of the tops. I usually stop chopping once I get close to the end of the tops, as it gets pretty flimsy. I like the firmer part, but that’s strictly up to you and your preferences.
Blend green onion, butter and cinnamon together.
Refrigerate to allow it to set up nicely.
No Knead Beer Bread
Category: bread
By Chef John

This really is an easy, fun, and fast recipe, and you'll be amazed at how great the results are, even for the most inexperienced bread maker.

Ingredients:
1 ½ teaspoons active dry yeast
4 ½ cups all-purpose flour, divided
½ cup warm water (100 degrees F or 38 degrees C)
1 (12 fluid ounce) can or bottle beer
1 ½ teaspoons fine salt
all-purpose flour for dusting
1 tablespoon cornmeal

Directions:
Stir together yeast, 1/2 cup flour and warm water in a large bowl. Cover and let sit in a warm spot for about 30 minutes. Stir beer, remaining flour and salt into the bowl. Mix until all the flour is incorporated and forms a thick sticky dough that pulls away from the sides of the bowl. Cover and let rise in a warm spot for 2 hours, until doubled in size. Scrape all the dough from the bowl with a rubber spatula, and place on a well-floured surface. Generously flour the top of the dough and form into a loaf shape. Sprinkle a baking sheet with cornmeal. Transfer loaf to the baking sheet and sprinkle the top with flour. Cover loosely with a towel and let rise for 30-40 minutes. Preheat the oven to 425 degrees F (220 degrees C). Place a small loaf pan of warm water on a lower rack to humidify the oven. Slash a long slit in the top of the loaf with a sharp knife or razor. Place the baking sheet on the rack above the pan of warm water in the oven. Bake for 35 minutes, until the loaf is golden brown. Transfer to a cooling rack. Let cool completely before slicing and serving.

Prep time: 10 mins
Cook time: 35 mins
Total time: 3 hrs 55 mins
Yields: 1 loaf

Calories: 153.8
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 30.9 g
Sugars: 0.1 g
Dietary fiber: 1.1 g
Protein: 4.3 g
Sodium: 234.7 mg
Maple-Glazed Pork Chops With Roasted Corn Relish


Ingredients:
bacon, red onion, red bell pepper, maple syrup

Directions:
For corn relish.
Fry bacon in a large skillet and set aside. Remove most of the bacon grease leaving about a tablespoon in the pan.
Sautee the corn, onions, and bell pepper in the reserved bacon grease for about 5 minutes.
Crumble the bacon on top and add the balsamic vinegar. Mix together.
Salt and pepper to taste. Add more balsamic if you like the tang!
For pork chops.
Bring the maple syrup and balsamic vinegar to a simmer in a small sauce pan.  Simmer for about 5 minutes or until the mixture coats the back of a spoon.  Add freshly ground pepper to taste.
Preheat and oil grill.  Grill smoked pork chops over medium heat basting with the maple syrup/balsamic vinegar glaze.  It should only take about 3 to 4 minutes per side to heat through.
Pakistani Chapli Kebab
Category: world-cuisine
By Rookie With A Cookie

Chapli kebab is a form of kebabs widely popular in Pakistan. Mixed together with a South Asian blend of spices, the beef is flattened into circles and shallow-fried. The patty must have a charred exterior for an authentic look and flavor! Serve in a bun with pickled red onions or with a side of pita bread. Add my traditional raita (yogurt dip) to your beautiful platter!

Ingredients:
cooking spray
1  egg, lightly beaten
1 pound ground beef
1  tomato, finely chopped
1  red onion, finely chopped
¼ cup finely chopped cilantro
¼ cup finely chopped mint
2 teaspoons ginger-garlic paste
2 teaspoons coriander seeds, crushed
1 teaspoon salt
¾ teaspoon ground cumin
¾ teaspoon ground cayenne pepper
¼ cup vegetable oil for frying, or more as needed
2  tomato, sliced into rounds

Directions:
Spray a small skillet with cooking spray; warm over medium-high heat. Pour egg into the skillet; cook and stir until scrambled and set, 3 to 5 minutes. Combine scrambled egg, beef, chopped tomato, onion, cilantro, mint, ginger-garlic paste, coriander seeds, salt, cumin, and cayenne pepper in a bowl. Mix by hand until well combined. Shape mixture into patties. Press a tomato slice into the center of each patty. Heat oil in a deep skillet to 375 degrees F (190 degrees C). Cook patties in the hot oil in batches until charred, 4 to 6 minutes per side.

Prep time: 30 mins
Cook time: 11 mins
Total time: 41 mins
Yields: 4 servings

Calories: 311.6
Fat: 20.8 g
Saturated fat: 7.5 g
Carbohydrates: 8 g
Sugars: 4.3 g
Dietary fiber: 2.4 g
Protein: 21.9 g
Cholesterol: 116.1 mg
Sodium: 758.9 mg
Chocolate Cappuccino Brownie Cheesecake Squares


Ingredients:
bittersweet chocolate, butter, sugar, eggs, vanilla, all-purpose flour, baking powder, salt, light cream cheese, sugar, egg, instant coffee granules, vanilla, all-purpose flour

Directions:
In large heatproof bowl, over saucepan of hot (not boiling] water, melt chocolate with butter. Let cool slightly. Whisk in sugar, eggs and vanilla. Stir in flour, baking powder and salt. Set aside.
Cheesecake: In bowl, eat cream cheese with sugar until smooth, beat in egg. Dissolve coffee granules in vanilla and add to cheese mixture. Stir in flour.
Remove 1/2 cup of the chocolate batter to small bowl and spread remaining batter in parchment paper lined 8 inch square metal cake pan. Spread cheesecake batter over top. By spoonfuls, drop reserved chocolate batter over top. Run knife through batter to make decorative swirls.
Bake in 350 degree oven until tester inserted in center comes out with a few moist crumbs clinging, around 30-35 minutes. DO NOT OVER BAKE.
Let cool in pan on rack. Refrigerate for 4 hours. (make ahead: wrap and refrigerate for up to 2 days]. Cut into squares.
Apples and Cinnamon Barbecue Sauce


Ingredients:
applesauce, ketchup, lemon juice, light brown sugar, paprika, garlic powder, onion powder, ground cinnamon

Directions:
Combine all the ingredients together in a heavy saucepan.
Bring the mixture to a boil, stirring constantly.
Reduce the heat to low and continue to cook and stir for about 4 more minutes (making sure sugar is completely dissolved].
Continue to cook on the lowest possible heat, uncovered (without stirring] for 15 more minutes.
This sauce can be refrigerated or stored in the freezer.
Cream Cheese Frosting


Ingredients:
powdered sugar, butter, cream cheese, vanilla

Directions:
Let cream cheese and butter softened., With electric mixer cream butter and cream cheese., Add vanilla and gradually add powder sugar., You may need to add more powder sugar to get to desired consistency.
Sweet Bacon Dogs
Category: meat-and-poultry
By Lydia

This is one of the best appetizers I have ever made. They always go within 15 minutes whenever I bring them to a party.

Ingredients:
1 (16 ounce) package hot dogs
16 slices bacon, cut into thirds
2 cups packed brown sugar

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spread about 1/3 of the brown sugar in the bottom of a 9x13 inch baking dish. Slice each hot dog into 6 pieces and wrap each piece with 1/3 slice of bacon. Secure with toothpicks. Arrange half of the bacon wrapped dogs in a single layer over the sugar in the baking dish. Sprinkle another 1/3 of the sugar over them. Top with another layer of bacon dogs, followed by the remaining sugar. Cover the dish with aluminum foil. Bake for 45 to 60 minutes in the preheated oven, stirring a few times. Once the bacon is crisp, remove the dish from the oven and transfer the contents to a slow cooker. Set on high for about 10 minutes, then set to low to keep warm while serving.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 48 servings

Calories: 106
Fat: 6.8 g
Saturated fat: 2.4 g
Carbohydrates: 9.2 g
Sugars: 8.9 g
Protein: 2.2 g
Cholesterol: 11 mg
Sodium: 184.8 mg
Blue Cheese Spread


Ingredients:
cream cheese, mayonnaise, Worcestershire sauce, walnuts, blue cheese, dried cranberries

Directions:
Blend cream cheese, mayo and Worcestershire sauce until soft and smooth., Mix in walnuts and cranberries, if using., Gently fold in blue cheese, breaking the chunks up as little as possible.
Pickling Spice


Ingredients:
mustard seeds, whole allspice, whole cloves, ground ginger, dried red pepper flakes, bay leaf, cinnamon stick

Directions:
Combine all ingredients and store in an airtight jar or container., Use in favorite pickle recipes.
Vanillekipferl
Category: world-cuisine
By Marianne

Vanilla cookie crescents make the perfect German Christmas treat!

Ingredients:
2 ⅓ cups all-purpose flour
1 ½ cups almond flour
½ cup white sugar
2 tablespoons white sugar
2 ¼ sticks unsalted butter, softened
3 large egg yolks
½ cup white sugar
1 tablespoon white sugar
3  vanilla beans

Directions:
Stir all-purpose flour, almond flour, and 1/2 cup plus 2 tablespoons sugar together in a bowl. Add butter and egg yolks; knead by hand until a smooth dough forms. Divide dough into quarters and form each piece into a rectangle. Wrap each rectangle in plastic wrap. Chill dough in the refrigerator until firm, at least 1 hour, and up to overnight. Place 1/2 cup plus 1 tablespoon white sugar in a food processor. Cut each vanilla bean in half lengthwise and scrape seeds from each half with the back of the knife; add to the sugar. Pulse until seeds are evenly dispersed. Pour vanilla sugar into a shallow bowl. Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper. Cut 1 portion of dough into 6 equal pieces, keeping remaining dough chilled. Roll each piece evenly into a 1/2-inch-thick log on a lightly floured surface. Cut each log crosswise into 2-inch pieces and gently roll or pinch ends of each piece into points. Arrange cookies on the baking sheets. Bake in the preheated oven until bottoms are lightly golden but tops are still pale, 10 to 12 minutes. Remove from the oven and let stand for 2 minutes. Roll warm cookies in the vanilla sugar, brushing off excess sugar. Transfer cookies to a wire rack to cool completely. Repeat with remaining dough, baking in batches.

Prep time: 30 mins
Cook time: 40 mins
Total time: 2 hrs 40 mins
Yields: 10 dozen cookies

Calories: 43.5
Fat: 2.6 g
Saturated fat: 1.2 g
Carbohydrates: 4.5 g
Sugars: 2.4 g
Dietary fiber: 0.2 g
Protein: 0.7 g
Cholesterol: 9.7 mg
Sodium: 0.5 mg
Bread Machine Cheddar Olive Bread


Ingredients:
water, flour, sharp cheddar cheese, sugar, salt

Directions:
Add all ingredients into the bread machine bowl except the olives and yeast.
Place the yeast in the yeast hopper and add the olives with 10 minutes remaining on the last kneading cycle.
Walk away!
Swordfish Calabrian-Style
Category: world-cuisine
By Salvatore

This is a typical dish of southern Italy. Swordfish is marinated in a lemon and oil mixture, then fried and cooked with fava (broad) beans and white wine.

Ingredients:
3 tablespoons olive oil, divided
1 tablespoon fresh lemon juice
salt and ground black pepper to taste
1 ¼ pounds fresh swordfish, cut into chunks
1 small onion, chopped
1 teaspoon all-purpose flour
1 ½ cups dry white wine
1 (19 ounce) can fava beans, drained
1 bunch fresh parsley, chopped

Directions:
Mix together 2 tablespoons of the olive oil, lemon juice, salt, and pepper in a medium bowl. Add the fish and stir enough to get it coated. Let it marinate for about 15 minutes. Remove fish from the marinade and pat dry. Heat remaining olive oil in a large skillet over medium-high heat. Fry the onion until golden, about 8 minutes, then add the fish. Brown the chunks of fish, about 1 minute per side; remove from the pan and set aside. Stir the flour into the skillet; cook and stir until lightly browned. Gradually stir in the white wine. Return the fish to the pan, and add the fava beans. Sprinkle with fresh parsley, cover, and simmer for 2 to 3 minutes, or until the fish flakes easily with a fork. Serve hot.

Prep time: 10 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 4 servings

Calories: 452.8
Fat: 18.7 g
Saturated fat: 3.4 g
Carbohydrates: 26.3 g
Sugars: 1.9 g
Dietary fiber: 5.9 g
Protein: 28 g
Cholesterol: 52.7 mg
Sodium: 440.4 mg
Manuela's Fish Cakes
Category: appetizers-and-snacks
By REBOLLODAVIES

Salmon and halibut fish cakes, messy to make but worth it.

Ingredients:
1 pound small potatoes, scrubbed
½ (3 ounce) fillet skinless, boneless halibut fillets
½ pound skinless, boneless salmon fillets
2 cups milk
2  eggs, divided
2 tablespoons butter
1 pinch ground nutmeg
1 dash Worcestershire sauce
salt and pepper to taste
1 cup dried bread crumbs, seasoned
1 cup oil for frying

Directions:
Place the potatoes into a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Meanwhile, place the halibut and salmon into a skillet or large saucepan, and pour in the milk. Bring to a simmer, cover, and cook until fish flakes easily with a fork, about 5 minutes depending on the thickness of your fillets. Drain off milk, and set fish aside. When potatoes are done, drain, and place in a large bowl. Mash potatoes with one of the eggs and the butter until fairly smooth. Season with nutmeg, Worcestershire sauce, salt and pepper. Mix in the fish, taking care not to break into too small of pieces. Beat the remaining egg, and place on a plate. Place bread crumbs on a separate plate. Lightly flour your hands, and form the fish mixture into patties. Dip each patty into the egg, then coat with breadcrumbs. Place the fish cakes on a plate, and refrigerate for 30 minutes. Heat 1/4 inch of oil in a large heavy skillet over medium to medium-high heat. Fry the fish cakes for about 3 minutes per side, or until golden brown. Drain on paper towels, and serve fresh and hot.

Prep time: 25 mins
Cook time: 10 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 515.5
Fat: 24.4 g
Saturated fat: 8.4 g
Carbohydrates: 46.4 g
Sugars: 8.6 g
Dietary fiber: 4 g
Protein: 27.3 g
Cholesterol: 155.2 mg
Sodium: 700.6 mg
Loosemeat Sandwiches II
Category: main-dish
By CJA

Very simple. I grew up in Iowa and I always thought these originated there. Serve on warm seeded buns.

Ingredients:
1 pound lean ground beef
1 (10.75 ounce) can  condensed chicken gumbo soup

Directions:
In large skillet over medium heat, cook ground beef until brown, 5 to 10 minutes.  Drain.  Return meat to skillet, with soup.  Simmer until heated through, 5 minutes.  Serve hot.

Cook time: 15 mins
Total time: 15 mins
Yields: 6 servings

Calories: 167.5
Fat: 9.8 g
Saturated fat: 3.8 g
Carbohydrates: 3.4 g
Sugars: 1 g
Dietary fiber: 0.8 g
Protein: 15.5 g
Cholesterol: 51.1 mg
Sodium: 432.3 mg
No Sugar Added Chocolate Dipped Strawberries


Ingredients:
"strawberries"

Directions:
Cover serving tray in wax paper and place in freezer at least 30 minutes before preparation.
Pour sugar free chocolate syrup into shallow bowl.
Dip trimmed, washed, and frozen strawberries into sugar free chocolate syrup and place on chilled serving tray, spacing about 1/2 inch apart.
Allow to chocolate to harden [about 30 minutes] and serve immediately.
NOTE:  This looks really pretty if you take some of the [washed] green strawberry leaves as garnish.  Just lay them on the [already frozen] tray, and position a [chocolate-dipped] strawberry atop the leaf.
Barbecue Popcorn Seasoning


Ingredients:
garlic powder, light brown sugar, salt, parsley flakes

Directions:
Mix., Toss 4 Tbsp with 1 bag popcorn.
Tried & True Lasagna


Ingredients:
garlic powder, oregano, parsley, basil, cottage cheese, parmesan cheese, mozzarella cheese, parmesan cheese

Directions:
Cook the pasta and hold in a pot of lukewarm water; set aside.
Brown the meat, then add sauce, soup, seasonings; let simmer for a few minutes to meld the flavors.  Feel free to add some water to keep the sauce "loose" --
In a small bowl, mix cottage cheese and parmesan cheese; set aside.
Preheat oven to 350.
Layer in pan in the following order --
Three to four noodles, HALF the meat sauce.
Three to four noodles, half the cottage-parmesan cheese (spread dollops out evenly].
Three to four noodles, sprinkle two cups of mozzarella cheese.
Three to four noodles, remaining meat,  cottage-parmesan cheese, mozzarella cheese.
Finish with remaining parmesan.
Pop in the oven for 60 minutes; let stand 10-15 minutes before serving (easier to cut and serve].
NO COOK NOODLE METHOD:   Leave lasagna uncooked; use same number of noodles, just spread them out so they are evenly distributed in their layers.   When all layers are in the pan, pour in about 1/2 to 3/4 cup very HOT water around edges.  Cover pan TIGHTLY with foil to create a steamy environment.   Check the noodles after 1 hr 15 minutes; if soft, remove foil completely (you might want to add a bit extra cheese at this point], pop back in the oven for another 5-10 minutes to get golden brown and bubbly.
NOTE:   use any combination of meat or all of one kind--whatever you like!
Clamato® Michelada Perfecta
Category: trusted-brands-recipes-and-tips
By Clamato

Whether you're grilling or partying, Chelada is the perfect combination of Clamato® and beer that will stimulate your senses.

Ingredients:
key lime juice or ReaLime, or to taste
4 ½ ounces Clamato® Tomato Cocktail
1 dash Worcestershire sauce
2 dashes habanero pepper sauce
1 (12 ounce) bottle beer
Ice, as needed
1  lime wheel
4 tablespoons kosher salt
2 teaspoons chili powder
1 teaspoon dried oregano
Rose's® sweetened lime juice, as needed

Directions:
In a shaker with ice, combine key lime juice, Clamato®, Worcestershire sauce and habanero pepper sauce; shake well to chill. Serve in a rimmed tall glass with ice; fill with beer. Garnish with lime wheel. Rimming Spice Blend: Combine kosher salt, chili powder and oregano onto small plate. Pour lime juice onto another small plate. Dip rim of glass into juice lime, then dip carefully into spice blend. Enjoy responsibly!

Prep time: 5 mins
Total time: 5 mins
Yields: 1 serving

Calories: 242.7
Fat: 1.1 g
Saturated fat: 0.2 g
Carbohydrates: 30.8 g
Sugars: 0.8 g
Dietary fiber: 2.6 g
Protein: 3.1 g
Sodium: 23617.1 mg
Hidden Surprise-Lemony Prawn Pizza #RSC


Ingredients:
all-purpose flour, fast rising yeast, sugar, salt, extra virgin olive oil, warm water, lemon zest, extra virgin olive oil, dry parmesan cheese, colby-monterey jack cheese, extra virgin olive oil, fresh lemon juice, fresh chives

Directions:
1.	 In a large mixing bowl, stir to combine:  2 cups flour, yeast, sugar, salt and dip mix.  Add EVOO and water; stir with a wooden spoon until mixture comes together.  Knead in remaining flour.  Put dough into a clean oiled bowl and cover.  Let rest 20 minutes in a warm spot.
2.	While dough is resting:  In a small mixing bowl; mix together Ranch Dressing and lemon zest.  Set aside.
3.	Put prawns into a large zip-lock bag.  Add 1 teaspoons EVOO and toss with prawns.  Mix together Parmesan cheese and 1 teaspoons dip mix and add to bag of prawns; tossing to coat prawns well.  Set aside.
4.	When dough has rested 20minutes:  Preheat oven to 400’.  Punch dough down and shape into a 13 inch circle on a pizza stone.  Cover and let rest 10 minutes.
5.	Pre-cook pizza dough for 8-10 minutes.  Remove from oven and spread with Lemon Zesty Ranch Dressing.  Top with parmesan coated prawns; spacing them evenly on top of pizza.  Sprinkle with shredded cheese.  Mix together 1 tablespoons EVOO and 1 teaspoons lemon juice and drizzle over the shredded cheese.
6.	Bake at 400’ for 7-9 minutes.  When pizza comes out of the oven; sprinkle with chives.
7.	Mangia!
John's Red Beans and Rice


Ingredients:
ham shanks, celery, carrot, green bell pepper, red onions, andouille sausages, soy sauce, minced garlic cloves, onion powder

Directions:
Either soak beans overnight according to package directions, or for a quick soak, cover beans with 2 inches of water and bring to a boil for 25 minutes. Turn off heat and let beans rest for 4 hours.
The key to good red beans and rice is the stock. To make stock, boil ham shanks with a carrot, one stalk of celery and half an onion until the meat falls off the bone. This will take about 1½ hours. Remove the shanks, shred the meat off the bone and set aside.
You want about 8 cups of stock.
Add red beans to the ham stock and bring to a boil. Reduce beans to a gentle boil and cook for 1½ hours until beans are almost tender. Be sure to check them after an hour. Bean cooking times can vary, and you don’t want them to get mushy.
Chop remaining celery,onion and bell pepper.
Slice andouille sausage and saute until browned. Then, pour off most of the fat and cook the vegetables in the remaining fat for a few minutes. (The vegetables should still be crisp.].
When beans are almost done, add the vegetables, shredded ham, sausage, soy sauce and garlic to them. Add onion powder to taste and if desired, Cajun seasoning. If you add Cajun seasoning, be careful not to add too much because some have a lot of salt.
Simmer 10 minutes more, or until beans are tender in the middle.
Before serving, remove several tablespoons of beans and mash them. Return to pot to thicken the sauce.
Serve over rice garnished with parsley and a slice of baguette.