| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Dutch | Vegetable | 4 | Servings |
INGREDIENTS
| 1 | lb | Dried red beans |
| 3 | qt | Water |
| 1 | lb | Cooked ham, diced |
| 1 | Onion, chopped | |
| 1/2 | c | Worcestershire sauce |
| 1 | t | Garlic salt |
| 1/2 | t | Pepper |
| 1/8 | t | Red pepper |
| 1/8 | t | Ground cinnamon |
| 3 | Bay leaves | |
| Hot cooked rice |
INSTRUCTIONS
The following recipe is credited to Wes Bowman, Birmingham, Ala. It appeared in Southern Living Magazine. Sort & wash beans. Combine beans & water in a large Dutch oven; bring to a boil. cover, reduce heat to medium & cook 40 minutes. (You may want to soak the beans overnight). Add next 8 ingredients; cover, reduce heat & simmer two hours, stirring occasionally. Mash most of beans against side of Dutch oven with back of spoon; stir well. Cover & bring to a boil; reduce heat to medium high and cook uncovered an additional hour or until desired degree of doneness, stirring occasionally. Discard bay leaves. Serve over hot cooked rice. COLUMBAN@EAGLE.IBC.EDU (COLUMBAN TROJAN) 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: 333
Calories From Fat: 54
Total Fat: 6.1g
Cholesterol: 81.6mg
Sodium: 2428.5mg
Potassium: 971mg
Carbohydrates: 41.8g
Fiber: 7.5g
Sugar: 8.8g
Protein: 27.3g