Try this Joyces New Orleans Red Beans and Rice recipe, or contribute your own.
Suggest a better description1. In a 4- to 6-quart kettle or Dutch oven, bring beans and water to a boil. Boil briskly for 2 minutes, then remove from heat. Cover; let beans stand for 1 hour. 2. Add onions, bay leaf, pepper, and ham bone or ham hocks. Bring to a boil, cover, reduce heat, and simmer for 3 hours. Remove ham bone or ham hocks. When they are cool enough to handle, remove and discard bones, fat, and skin. Return meat to beans in chunks. 3. Mix in green pepper, vinegar, and hot-pepper sauce. Continue simmering, uncovered, stirring occasionally, until beans are thick and very tender (2 to 2-1/2 hours). Salt to taste. Serve over rice. Recipe By : the California Culinary Academy From: Hbarn60377 Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (236g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 10mg | 0 % | |
Potassium 3.8mg | 0 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 0 % | |
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: 1
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