| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Cajun | Vegetable | 2 | Servings |
INGREDIENTS
| 1/2 | c | Red kidney beans, dried |
| 2 | c | Water |
| 1/2 | c | Onion, chopped |
| 1/4 | c | Green bell pepper, chopped |
| 1/4 | c | Green onion, chopped |
| 1 | Bay leaf | |
| 1/4 | t | Thyme |
| 1 | Clove garlic, minced | |
| 1/8 | t | Black pepper, freshly ground |
| 3 | oz | Ham, cut into 1/2" cubes |
| 1 | c | White rice, hot cooked no |
| salt or fat added |
INSTRUCTIONS
This is a fairly standard recipe for this cajun staple. It is easy to vary and hard to get wrong. Put all the ingredients except the rice in a saucepan and simmer, covered, for 1 1/2 hours or until the beans are tender and the sauce is thick. Spoon a half cup of the rice onto each plate and ladle the Red Beans and turkey ham over or around the rice. You may want to add the turkey ham during the last 30 minutes of cooking, so that it doesn't become too tender and fall apart. If you want fairly firm beans but thick gravy, mash a half cup of the cooked beans and stir them back into the pot. [email protected] (JOEL EHRLICH) REC.FOOD.RECIPES From rec.food.cooking archives. 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: 237
Calories From Fat: 23
Total Fat: 2.6g
Cholesterol: 30.6mg
Sodium: 651.3mg
Potassium: 450.9mg
Carbohydrates: 39.3g
Fiber: 5.3g
Sugar: 4.3g
Protein: 13.9g