| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Rice | 4 | Servings | |
INGREDIENTS
| 1 | lb | Red beans |
| 1 | T | Bacon drippings |
| 1 | lb | Pickled pork or ham |
| 1/2 | t | Black & red pepper |
| 1 | c | Celery, chopped |
| 1 | t | Salt |
| 2 | Onions, chopped | |
| 2 | Cloves garlic, minced | |
| 4 | c | Water |
| 1 | Bay leaf |
INSTRUCTIONS
Wash beans and soak in water to cover ovemight. Drain. Heat drippings in a 4-quart saucepan over medium heat. Add pickled pork or ham. Saut 10 minutes to render more drippings. Remove meat; stir in onions, celery and garlic; saut 5 minutes. Add beans, water, seasonings and meat. Bring to a boil, over and cook over a low heat for most ofthe day (about 6 hours). Serve over cooked hot rice. SOAK OVERNIGHT From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 133
Calories From Fat: 5
Total Fat: <1g
Cholesterol: <1mg
Sodium: 910.5mg
Potassium: 486.5mg
Carbohydrates: 26.1g
Fiber: 7.9g
Sugar: 5.9g
Protein: 7.1g