Try this Spicy Red Bean Sauce recipe, or contribute your own.
Suggest a better descriptionIn a saucepan, render the bacon for 5 minutes. Add the onions, celery, carrots, and peppers. Saute the vegetables for 5 to 6 minutes or until the vegetables start to wilt. Season with salt and pepper. Stir in the garlic, tomatoes, bay leaves, and chili powder. Saute for 1 minute. Add the beans and chicken stock. Bring the liquid to a boil and reduce to a simmer. Simmer for 2 to 2 1/2 hours, or until the beans are tender and creamy. Remove the beans from the heat. Using a hand-held blender, puree the beans until smooth. Add a little water if the beans are too dry. Strain the sauce through a fine mesh strainer. Discard the strained mixture. Re-season the sauce with salt and pepper if necessary. This recipe yields about 1 1/2 quarts of sauce. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A34 broadcast 03-31-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-23-1997 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (4782g) | ||
Recipe Makes: 1 servings | ||
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Calories: 2566 | ||
Calories from Fat: 1349 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 149.9g | 200 % | |
Saturated Fat 46.6g | 233 % | |
Monounsaturated Fat 67.8g | ||
Polyunsanturated Fat 20.5g | ||
Cholesterol 267.5mg | 82 % | |
Sodium 7449.5mg | 257 % | |
Potassium 5149.2mg | 136 % | |
Total Carbohydrate 172.4g | 51 % | |
Dietary Fiber 10.7g | 43 % | |
Sugars, other 161.6g | ||
Protein 127.9g | 183 % | |
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: 2566
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