Try this New Orleans Red Beans and Rice recipe, or contribute your own.
Suggest a better descriptionRecipe by: Elizabeth Powell Preparation Time: 4:00 Soak beans in water overnight. Drain. In a Dutch oven, brown salt pork. Add onions, garlic, and celery and saute for 3 minutes. Add bean stock, Tabasco sauce, salt, and herbs. Simmer 3 hours or until beans are tender. Add water when necessary during cooking; water should barely cover beans at end of cooking. Remove 1 cup beans and mash to paste. Add mashed bean paste back to beans; stir until liquid is thickened. Serve over hot rice.
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Serving Size: 1 Serving (483g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 627 | ||
Calories from Fat: 277 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.8g | 41 % | |
Saturated Fat 11.1g | 56 % | |
Monounsaturated Fat 14.4g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 32.1mg | 10 % | |
Sodium 552.5mg | 19 % | |
Potassium 105mg | 3 % | |
Total Carbohydrate 75.9g | 22 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 71.8g | ||
Protein 9.3g | 13 % | |
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: 627
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