RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3375
| View Recipe |
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| Recipe Name: |
Red Beans and Rice - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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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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| 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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