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Red Beans And Rice- Pink Adobe

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CATEGORY CUISINE TAG YIELD
Grains, Meats Dutch Misc 6 Servings

INGREDIENTS

4 c Dry red beans
1 Onion, chopped
1 t Salt
1 T Vinegar
1 t Crushed red pepper flakes
1 1/2 lb Meaty ham hock
1/4 c Chopped onion
2 T Bacon fat
2 c Canned tomato sauce
1/2 t Ground black pepper
1 t Tabasco sauce
1/4 t Dried thyme
3 c Cooked white rice
1/2 lb Sausage, cooked and sliced

INSTRUCTIONS

Clean and wash beans. Soak in a large pot overnight. When ready to
cook, drain off water. In a heavy 4-quart pot or dutch oven, heat the
bacon fat. Saute onions until wilted. Add the beans, tomato sauce,
salt, pepper, vinegar, Tabasco, red pepper, and thyme. Add enough
water to cover the beans. Simmer until beans are semi-cooked, about  30
minutes. Remove 1 cup of beans and drain. Mash in processor or
blender. Return mashed beans to pot along with ham hock and cook over
low heat for 2 hours, until the mixture is creamy, stirring
occasionally. (The beans should be creamy and juicy. Toward the end  of
cooking time, if the beans seem to dry, add a little broth or  tomato
juice.) When done, remove ham hock. Remove meat from hock and  return
meat to the pot. Stir to mix. Evenly divide the rice into 6  individual
serving bowls. Spoon the beans over the rice. Garnish with  chopped
onion, Tabasco sauce, and cooked sausage slices. Serve with  French
bread. From: The Pink Adobe Cookbook by, Rosalea Murphy Typed  by:
Laura Canada  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 368
Calories From Fat: 74
Total Fat: 8.4g
Cholesterol: 30.2mg
Sodium: 1518mg
Potassium: 780.3mg
Carbohydrates: 56.6g
Fiber: 11.3g
Sugar: 7.9g
Protein: 18.2g


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