Try this Red Beans and Rice #12 recipe, or contribute your own.
Suggest a better descriptionSoak beans overnight in ample water. The next day, drain the water from the beans, and place in a heavy kettle. Add the ham, onion, celery, parsley, bay leaves, and garlic, and add water to the pot barely to cover the contents. Bring to a boil, and then turn to a simmer. Simmer, uncovered, for 2 hours, being careful that the beans do not stick or become too dry. You may have to add a little water. After the initial two hours of cooking, add the margarine, pepper, Worchestershire, and Tabasco to the pot. Continue cooking for 1 more hour, this time with a lid on the pot and the heat quite low. Correct the seasonings. You may wich to add a bit of salt, but do not add salt until this point because salt cooks out of the ham (if present) and will season the beans. Serve over white rice. Pass additional Tabasco sauce for the brave! ARIELLE@TARONGA.COM (STEPHANIE DA SILVA) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (375g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 933 | ||
Calories from Fat: 121 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.5g | 18 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 229.6mg | 8 % | |
Potassium 1711.4mg | 45 % | |
Total Carbohydrate 169.1g | 50 % | |
Dietary Fiber 18g | 72 % | |
Sugars, other 151.1g | ||
Protein 33.8g | 48 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 933
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