RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1455
| View Recipe |
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| Recipe Name: |
Red Beans and Rice |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Soup |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.67
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Serve with rice and cornbread. |
| Comments: |
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Ingredients:
1 Dash pepper, cayenne
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Directions:
Cover beans in cold water and soak overnight. Cook ham bone in water to make soup stock. Remove bone and gristle. Cook sausage, onions, and garlic until slightly browned. Add beans, soaking water and ham stock to cover. Add bay leaf, red pepper, and cumin. Cook slowly for several hours. |
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White Rice
(Add to shopping list) :
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Directions:
Bring water to a boil, covered. Add other ingredients and stir. Return to boil, covered. Reduce heat to lowest and simmer for 20 minutes, covered, or until rice is dry and fluffy. Stir after 10 minutes. |
Corn Bread
(Add to shopping list) :
2 Tablespoons crisco
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Directions:
In an iron skillet (approx. 8-in), put Crisco.
Heat in 425 degrees oven, until smoking. The skillet should have 1/8 inch of hot Crisco covering the bottom.
Whisk egg and buttermilk. Add soda and salt. Whisk in cornmeal gradually until it reaches the right consistency of very thick cream.
Bake until golden brown approximately 25 minutes.
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| Nutrition per Serving: |
| Calories: |
382 |
Total Carbs: |
39.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
22.2 |
Fat: |
9.9 |
Protein: |
35.99 |
| Fiber: |
2.29 |
Sodium: |
589.40 |
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