Try this Spicy Red Beans and Rice recipe, or contribute your own.
Suggest a better descriptionSort 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.
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Serving Size: 1 Serving (1308g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 633 | ||
Calories from Fat: 65 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 0mg | 0 % | |
Sodium 1472.4mg | 51 % | |
Potassium 2401.4mg | 63 % | |
Total Carbohydrate 121.5g | 36 % | |
Dietary Fiber 42.5g | 170 % | |
Sugars, other 79g | ||
Protein 33.1g | 47 % | |
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: 633
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