RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 952
| View Recipe |
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| Recipe Name: |
Balboa Red Beans and Rice |
| Source: |
Davis William Frank and Lindy Helene Frank |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Beans |
Kosher: |
No |
| Ethnicity: |
Creole |
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: |
4.00
Hours |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.23
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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: |
If the beans are old, older than 6 months, they won't get creamy. Take 1 or 2 cups of the beans out of the pot and mash them, then return to the pot and stir. If you can, let the beans cool, stick them in the refrigerator and reheat and serve for dinner the next day - the flavors will have married and it will taste a lot better.
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Ingredients:
2 Teaspoons tabasco
1.5 Tablespoons worcestershire sauce
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Directions:
Cover beans in cold water and soak overnight. The next day, drain and put fresh water in the pot. (This helps reduce the amount of gas in the beans). Bring the beans to a boil. Make sure the beans are always covered by water, or they will discolor and turn hard. Boil the beans for about 45 to 60 minutes, until the beans are tender but not falling apart.
While the beans are boiling, sauté the onions, celery and bell pepper until the onions turn translucent. Add the garlic and sauté for 2 more minutes, stirring occasionally. After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the ham meat and bones, sausage, seasonings and just enough water to cover.
Bring to a boil, and then reduce heat to a low simmer. Cook for at least 3 hours, until the whole thing gets nice and creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot. |
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Southwest Spice
(Add to shopping list) :
1 Teaspoon pepper, cayenne
1 Tablespoon garlic powder
1 Teaspoon pepper, black
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Directions:
Mix everything together and store in an airtight container.
Yields 1/2 cup |
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: |
470 |
Total Carbs: |
43.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
55.5 |
Fat: |
16.0 |
Protein: |
44.38 |
| Fiber: |
3.71 |
Sodium: |
1012.14 |
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