| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Main dish | 4 | Servings | |
INGREDIENTS
| 1 | lb | Dried black beans |
| Water for cooking | ||
| 1 | c | Chopped onion |
| 1 | T | Butter or margarine |
| 4 | c | Water |
| 1 | Beef bouillon cube | |
| 1 | 1-lb. ham shank | |
| cut in 3 or 4 pieces | ||
| 1/2 | t | Dried leaf thyme |
| 1/2 | t | Dried leaf oregano |
| 1/2 | t | Salt |
| 1 | Dried whole red pepper, OR | |
| 1/8 | t | cayenne pepper if |
| desired | ||
| 3 | c | Uncooked rice |
| Water | ||
| Salt | ||
| 1 | c | Chopped green pepper |
| 2 | Bay leaves | |
| 1/3 | c | Dark rum, if desired |
| 1 | c | Dairy sour cream |
| if desired |
INSTRUCTIONS
Sort and soak beans. Drain beans; discard soak water. In a 4-quart pot, saute onion in butter or margarine until tender but not browned. Add soaked beans, 4 cups water, bouillon cube, ham shank pieces, bay leaves, thyme, oregano, salt and red pepper or cayenne pepper, if desired. Bring to a boil; reduce heat. Cover and simmer until beans are tender, 1 to 1-1/2 hours. Cook rice with water and salt according to package directions. Remove 1 cup beans from stew. Mash in a small bowl with a potato masher or fork. Add mashed beans to stew; stir to thicken. Remove ham shank pieces and red pepper, if used. Discard red pepper. Cut meat from bones and discard bones. Dice meat. Add diced meat, green pepper and rum, if desired, to beans. Cover and simmer 15 minutes. Serve beans over rice. Top each serving with a dollop of sour cream, if desired. Makes 4 to 6 servings. Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707 <Electronic format by Karen Mintzias> File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/id_beans.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 1923
Calories From Fat: 952
Total Fat: 106g
Cholesterol: 504.3mg
Sodium: 8209.3mg
Potassium: 2344.1mg
Carbohydrates: 76.1g
Fiber: 11.7g
Sugar: 8.7g
Protein: 156.2g