Red Beans And Rice 2
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Cajun | Beans, Cajun, Rice | 8 | Servings |
INGREDIENTS
| 3 | qt | Fresh water |
| 7/8 | lb | Red beans, soaked overnight |
| 1 | Medium yellow onion, peeled | |
| & chopped | ||
| 1 | Green onions, chopped | |
| 7 | Cl Garlic, peeled & chopped | |
| 1/2 | c | Chopped parsley |
| 2 | Celery, chopped | |
| 1/2 | c | Catsup |
| 1 | Sweet bell pepper, seeded & | |
| chopped | ||
| 1 | T | Worchestershire sauce |
| 2 | T | Tabasco |
| 3 | Whole bay leaves | |
| 1 | t | Whole thyme leaves |
| Salt & fresh ground pepper t | ||
| o taste | ||
| 2 | lb | Smoked sausage, sliced thin |
| 7/8 | lb | Pickled pork, cut in 1" cube |
| s and rinsed | ||
| 1/2 | t | Chipotle |
| 1 | c | Cooked rice |
| 3 | c | Water for rice, boiled |
INSTRUCTIONS
e Fat grams per serving: Approx. Cook Time: 2.5HR Drain the beans. Put them in a 6-qt. heavy pot and add the fresh water. Cover and simmer for 1 hour, or until the beans are tender. Watch that the water does not boil down too far. The beans must be covered with water at all times. Add the rest of the ingredients, except the cooked rice, to the pot and more water to cover, if needed. Simmer, partially covered, for 1 to 1.5 hrs or until the liquid has thickened. Serve over the cooked rice. Source: THE FRUGAL GOURMET Posted to MM-Recipes Digest V3 #310 Date: Tue, 12 Nov 96 07:27 EST From: Captain <captain@iquest.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 790
Calories From Fat: 284
Total Fat: 33.4g
Cholesterol: 80.5mg
Sodium: 2449.7mg
Potassium: 699.3mg
Carbohydrates: 101.4g
Fiber: 4.7g
Sugar: 10.2g
Protein: 31.4g