| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Polish | Vegetable | 4 | Servings |
INGREDIENTS
| 1 | lb | Dry red kidney beans |
| Water to cover beans | ||
| 2 | Ham hocks for flavoring | |
| optional | ||
| 2 1/2 | c | Finely chopped celery |
| 2 | c | Finely chopped onions |
| 2 | c | Finely chopped green bell |
| peppers | ||
| 5 | Bay leaves | |
| Salt to taste, 1-2 tsp. | ||
| added when beans are | ||
| nearly done | ||
| 2 | t | Pepper |
| 2 | t | Dried thyme leaves |
| 1 1/2 | t | Garlic powder |
| 1 1/2 | t | Oregano leaves |
| 1 | t | Red pepper, Cayenne |
| 1 | T | Tabasco sauce |
| 1 | lb | Andouille smoked sausage or |
| Polish sausage cut into | ||
| 3/4" pieces | ||
| 4 | c | Hot cooked rice |
INSTRUCTIONS
Date: Sat, 17 Feb 1996 10:06:18 -0600 From: Judy Howle <howle@EbiCom.net> Here is another recipe that I adapted from Paul Prudhomme. JUDY'S RED BEANS AND RICE, (Adapted from Paul Prudhomme's recipe). Sort and wash beans well. Cover beans with water 2" above beans and soak overnight. Drain just before using. Place ham hocks, beans, vegetables and seasonings in stockpot with ample water to cover beans by 1-2". Bring to a boil; reduce heat and simmer for 1-1/2 hrs. or until beans are tender but not falling apart. Remove ham hocks and pick meat from bone. Add salt if desired. Add sausage and continue cooking until beans start to break up. Add ham meat and serve immediately over hot cooked rice. CHILE-HEADS DIGEST V2 #243 From the Chile-Heads recipe list. 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: 376
Calories From Fat: 12
Total Fat: 1.5g
Cholesterol: 0mg
Sodium: 457mg
Potassium: 917.3mg
Carbohydrates: 79g
Fiber: 12.2g
Sugar: 9.8g
Protein: 13.1g