Spicy Red Beans And Rice
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dutch | 1 | Servings | |
INGREDIENTS
| 1 | lb | Dry red kidney beans |
| 2 | t | Paprika |
| 1/2 | t | Cayenne pepper |
| 1 | t | Freshly ground black pepper |
| 2 | Bay leaves | |
| 1 | t | Ground cumin |
| 1 | qt | Water |
| 1 | Smoked ham hock | |
| 3 | t | Salt |
| 1 1/2 | c | Chopped celery |
| 1 1/2 | c | Chopped onion |
| 2 | Cloves garlic, minced | |
| 1/2 | t | Hot pepper sauce |
| 3 | T | Minced fresh parsley |
| Cooked rice |
INSTRUCTIONS
Sort and rinse beans. In a large Dutch oven or kettle place beans, paprika, cayenne, black pepper, bay leaves, cumin, water, ham hock, salt, celery, onion, garlic and pepper sauce. Bring to a boil and simmer covered for 3 to 4 hours or until beans are tender. Stir occasionally, adding water as needed to make a thick gravy. Just before serving, remove bay leaves and stir in parsley. Serve over rice. Makes 8 servings. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 550
Calories From Fat: 30
Total Fat: 3.6g
Cholesterol: 0mg
Sodium: 8410.5mg
Potassium: 2286.5mg
Carbohydrates: 106.6g
Fiber: 34.7g
Sugar: 22.8g
Protein: 29.9g