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Deserts
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Red Beans and Rice (served with cornbread)
Nutrition analysis: I cup serving of red beans and rice yields: 402.8 calories; 18.8 grams Protein; 56.84 gm Carbohydrates 10.48 gm Fat 4.33 mg Iron
Ingredients and Preparation:
2 pounds dried red beans
1
teaspoon salt
6 cups water
1
teaspoon freshly ground pepper
2 large onions, chopped
1
teaspoon paprika
4 cloves garlic, minced
1/2 to
1 teaspoon dried red pepper
1/4 vegetable oil
1
teaspoon hot sauce
1 large green bell pepper, chopped
1
pound smoked turkey, cut
1 cup dry red wine 2 cans diced tomatoes and green
1/2 cup fresh parsley chopped chilies (11 oz)
1 tablespoon chopped fresh oregano I tablespoon gumbo file
3 bay leaves 6 cups hot cooked rice
1 teaspoon celery seeds
Sort and wash beans. Combine beans and next 17 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat and simmer 3 hours or until thickened and beans are tender.
Add sausage and tomatoes; cook 30 minutes.
Remove and discards the bay leaves; stir in file. Serve over rice.
Yield: 10-12 servings.
Compiled
by Connie Garrett, R.D.
email:
GClgarrett@aol.com or
clgarrett@ucdavis.edu
909-473-9793 or 909-387-2193
FAX:
909-387-3306
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