These recipes are dedicated to the memory of Chef Buster Holmes, whose Buster Holmes Bar and Restaurant in the French Quarter defined what New Orleans Red Beans and Rice are all about. Chef Buster died on Monday, February 28, 1994, at the age of 89. Preparation of the beans: Wash and sort the beans. Cover the beans with water and boil for 2 minutes. Remove from the heat an let the beans soak for at least 1 hour. Even if you plan to soak the beans overnight, this method keeps the beans from souring. This short-soak method helps retain the vitamins, cuts cooking time considerably, and produces beans with fewer hard skins than those soaked overnight. Add the salt and vlavorings only after soaking. Salt has a dendency to toughen the beans which causes them to take longer to cook. In order to prevent the beans from boiling over, add 1 tbsp. bacon grease or butter, a piece of slab bacon, or seasoning ham wieth some fat on it. One cup of dried beans yields, depending on the variety and size of the beans, 2 to 2-3/4 cups cooked beans. Nutritionally, beans are high in protein, but they require the addition of rice to be a complete protein. After beans are prepared: In a large pot place the ham bone, water, tomato sauce, garlic salt, Tabasco sauce, Worcestershire sauce and beans. Cook, uncovered, over low heat. In a skillet saute the ham and sausage until the grease is rendered. Transfer the ham and sausage to the bean pot. To the grease in the skillet add the cleery, onion, and garlic and saute until soft. Pour this mixture into the bean pot. Add the bay leaves, salt, and pepper and continue cooking for 2 to 2 1/2 hours, or until the beans are soft and creamy. Add the water while cooking if necessary. Remove the bay leaves and add the parsley. Serve the beans over the rice. Serves 6-8. From _La Bonne Cuisine: Cooking New Orleans Style_ ELENDIL@MINTIR.NEW-ORLEANS.LA.US (EDWARD J. BRANLEY) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (541g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 47 (9%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 1g|
|Cholesterol 25.9mg||8 %|
|Sodium 1178.3mg||41 %|
|Potassium 1309.7mg||34 %|
|Total Carbohydrate 91.4g||27 %|
|Dietary Fiber 20g||80 %|
|Sugars, other 71.4g|
|Protein 30.8g||44 %|
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: 534
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!