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Red Beans, Yo’ Mama’s

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CATEGORY CUISINE TAG YIELD
Grains, Vegetables, Meats, Eggs Vegetarian Legumes, Eat-lf mail, Vegetarian 8 Servings

INGREDIENTS

1 lb Dried red beans; rinsed and soaked -Seasoning Mix—
2 ts Dry mustard
2 ts Salt
1 ts Cayenne
1 ts Ground cumin
1 ts Garlic powder
1 ts Onion powder
1 ts Dried oregano
1 ts Ground dried pasilla chile
1 ts Black pepper
1 ts Dried thyme
1/2 ts White pepper -beans—
2 tb Vegetable oil
2 c Onion; chopped
1 c Green bell pepper; chopped
2 tb Fresh garlic; minced
2 tb Fresh ginger; minced
7 c Chicken stock; or veggie stock
1/4 c Fresh parsley; chopped -Optional—
1 lb Smoked sausage; lowfat turkey

INSTRUCTIONS

Day 1: Add enough water to the red beans to cover them by 3 or 4 inches,
and soak overnight in the refrigerator. As the beans absorb the water;
they'll more than double in volume.
Day 2: Combine the seasoning mix ingredients in a small bowl. Drain the
beans and set them aside.
Heat the oil over high heat and add 1 cup of the onions, bell pepper, and
sausage (if using). Cook, stirring frequently, for 6 minutes. Add the
garlic, ginger, remaining onions, beans, and seasoning mix. Cook for 5
minutes, add the stock, stir well and cover. Bring to a boil, reduce heat
to low and simmer until the beans are tender and starting to break (about 2
hours). Add the parsley, stir, and remove from heat.
Serve over hot rice.
Per serving: 270 Calories; 4g Fat (15% calories from fat); 15g Protein; 42g
Carbohydrate; 0mg Cholesterol; 2429mg Sodium Food Exchanges: 2 1/2
Starch/Bread; 1 Lean Meat; 1 Vegetable; 1/2 Fat
NOTES : Use these beans and the liquid in the Red Bean Bread.
Recipe by: Fiery Foods that I Love, Paul Prudhomme
Posted to EAT-LF Digest by "Ellen C." <ellen@elekta.com> on Feb 16, 1998

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