Red Beans & Rice From The New Orleans School of Cooking
In water soak beans overnight to soften. Drain and place in pot with stock at low fire,
Coat a skillet with oil and sauté onions, celery, smoke sausage or ham for 10 minutes.
Empty contents of skillet into pot with beans and bring to a boil, add garlic, bay leave and seasoning.
Reduce to a simmer for 3 hours or until beans are creamy.
Add more stock if necessary so pot does not become dry.
Stir in parsley and serve over cooked rice.
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Serving Size: 1 Serving (791g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1001 | ||
Calories from Fat: 218 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.2g | 32 % | |
Saturated Fat 6.6g | 33 % | |
Monounsaturated Fat 13g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 39.7mg | 12 % | |
Sodium 1191.2mg | 41 % | |
Potassium 1078.4mg | 28 % | |
Total Carbohydrate 157g | 46 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 151.6g | ||
Protein 34.3g | 49 % | |
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: 1001
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