| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | 1 | Servings | ||
INGREDIENTS
| 2 | lb | Soaked Red Beans |
| 2 | oz | Beef base/bouillon |
| 8 | oz | Tomato, diced |
| 3 | oz | Wine, red |
| 1 | oz | Bacon, drippings |
| 1 | lb | Onions, diced |
| 1/4 | lb | Celery, diced |
| 1 | oz | Green onions |
| 3/4 | oz | Garlic, minced |
| 2 | t | Cumin |
| 1/4 | t | Cayenne pepper |
| 1 1/2 | t | Salt |
| 1/2 | t | Pepper |
| 1 1/2 | oz | Sugar |
| 1/4 | lb | Andouille Sausage |
| 1/4 | lb | Ham hocks, diced no fat or |
| bones | ||
| 1/4 | lb | Ham or pork scraps, diced |
| 4 | oz | Butter |
| 3/4 | lb | Onion |
| 2 | Bay leaves | |
| 4 1/2 | lb | Rice |
| 1 | gl | Water |
| 1 | T | Salt |
| 1/2 | T | Pepper |
| 2 | oz | Chicken bouillon |
INSTRUCTIONS
Here's a recipe I came across that is made at Disney's Port Orleans Resort. It makes a big batch, but I'm sure you can cut it down. Clean and soak beans overnight. Add beans to large stockpot, add with enough water to cover by 2 inches. Add tomatoes, base, wine, and spices. Bring to boil. Meanwhile, saute vegetables with bacon drippings. When onions are translucent, add vegetables to stockpot, bring to simmer. Add diced meats and continue to simmer 2-3 hours, until beans are tender and sauce thickens. Makes 1 Gallon Rice: Heat oil, add onion and bay leaves, saute until onions are clear. Add rice, water, salt, pepper, chicken bouillon and bring to boil. Simmer for 20 minutes or until tender. Makes 8 lbs Posted to EAT-L Digest 27 Jan 97 by "Lynn T. User." <Airebear2@AOL.COM> on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 2349
Calories From Fat: 435
Total Fat: 115.3g
Cholesterol: 496.7mg
Sodium: 24613.3mg
Potassium: 18593mg
Carbohydrates: 1013.6g
Fiber: 20.9g
Sugar: 95.1g
Protein: 108.5g