Wash 2 cups dried red beans. Soak in water overnight. Next morning, rinse the beans in a colander.
In a Dutch oven or heavy pan, fry bacon or country ham in the olive oil. Saute the chopped vegetables, stirring, until the onions are clear. Add the flour and stir, making a sort of roux. Let it brown -- do not burn! A ham bone is a nice complement, giving depth and smoke to your beans.
Add the beans, 1 quart water, and the wine; put on a lid and cook the beans over a low flame for 4 to 5 hours. Stir occasionally. Serve over hot cooked white rice, with cornbread.
Makes 6 to 8 servings.
For the seasonings, I used cayenne and Creole seasoning with good results. Be careful with the addition of salt, as the ham and/or bacon already has plenty, so you may not need any. Hot sauce is a welcome addition at the table.
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|Serving Size: 1 Serving (275g)|
|Recipe Makes: 6|
|Calories from Fat: 131 (27%)|
|Amt Per Serving||% DV|
|Total Fat 14.5g||19 %|
|Saturated Fat 4.5g||22 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 19mg||6 %|
|Sodium 278.9mg||10 %|
|Potassium 1376.6mg||36 %|
|Total Carbohydrate 55.1g||16 %|
|Dietary Fiber 20.4g||82 %|
|Sugars, other 34.7g|
|Protein 22.1g||32 %|
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Calories per serving: 489
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