Red Beans And Rice–new Orleans Style
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cajun | Cajun, Main dish | 8 | Servings |
INGREDIENTS
| 1 | lb | Dried red beans |
| Water | ||
| 1 | c | Dry red wine, opt |
| 3 | Large onions, chopped | |
| 1 | T | Garlic chopped |
| 1/2 | c | Finely chopped parsley |
| 1/2 | c | Chopped green onions |
| 1/4 | c | Bacon drippings |
| 1 | Ham bone and scraps, hocks | |
| 10 | c | Ham stock or water |
| Salt to taste | ||
| Tabasco sauce to taste |
INSTRUCTIONS
Prepare the beans the night before. Clean and pick through beans to remove foreign objects. Rinse several times in water to make sure beans are absolutely clean. In a lge. mixing bowl, combine the beans, with enough water to cover by 1 inch, and the wine, onions, garlic, parsley and green onions. Soak overnight, covered. Next morning, saute the hambone and scraps in the bacon drippings, in an 8 qt. pot. Pour the beans, with soaking water and all the seasonings, into the pot, then add enough stock to cover the beans by 2 inches; bring to a boil, then reduce the heat. Cover and simmer for 2 hrs., stirring occasionally so the beans won't stick and burn. Season with salt and hot sauce when the beans are tender. To make beans thicker, remove about a cup full, mash, and return to the pot. Stir in. Serve over hot cooked rice. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 71
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 188.2mg
Potassium: 255.5mg
Carbohydrates: 14.2g
Fiber: 4.2g
Sugar: 3.2g
Protein: 3.8g