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Cathe's Red Beans and Rice

 

22

Yield

15

servings

Prep

20

min

Cook

1

hrs

Ready

2

hrs

Trans-fat Free, High Fiber
 

Ingredients

3 pounds red kidney beans
¾ pound ham
trimmings
6 cups water
2 cups celery
chopped
2 cups onions
chopped
2 cups sweet red bell peppers
chopped
*
5 each bay leaves
*
2 teaspoons white pepper
2 teaspoons thyme
*
2 teaspoons oregano
2 teaspoons garlic powder
¼ teaspoon cayenne pepper
*
½ teaspoon black pepper
2 pounds sausage
spicy
8 cups rice
cooked

Directions

Empty the beans into a 6-quart saucepan.

Run water over them, washing them with your hands and picking out any stones or bad beans.

Drain and repeat until the water runs clear and has no sand in it.

Add water to the pot to cover the beans by about 4 inches.

Place on a large burner and bring to a boil over high heat.

Reduce the heat slightly, boil gently for 3 minutes, remove from burner and cover.

Let the covered pot sit, un-opened, for an hour.

Drain and reserve the beans, discarding the juice.

Place the ham pieces, 2 cups of water, the chopped vegetables and seasonings in a 12-quart saucepan or large dutch oven.

Stir well, cover and bring to a boil over high heat.

Reduce the heat and simmer until the meat is fork tender, about an hour, stirring occasionally.

Remove the meat from the pan and tear it into small pieces.

Set it aside.

Add the drained beans and 2 cups water to the pan with the ham broth and vegetables.

Bring to a boil over medium heat, reduce heat and simmer 30 minutes, stirring occasionally.

Add the sliced sausage and 2 cups more water if the beans are not covered with liquid and continue simmering until the beans start breaking into pieces, about 35 more minutes, stirring often to the bottom of the pan.

If the beans start to scorch, do not stir.

Instead, immediately remove them from the heat and transfer them to another pot without scraping any scorched beans into the mixture.

Add the ham pieces or hocks and cook about 10 minutes more, stirring often.

Do not let the mixture get dried out like refried beans, but keep it thicker than cream soup.

To serve, mound ½ cup cooked rice in a bowl and cover with beans, ham and sausage pieces.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 403g (14.2 oz)
Amount per Serving
Calories 68025% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 63mg 21%
Sodium 1032mg 43%
Total Carbohydrate 32g 32%
Dietary Fiber 8g 31%
Sugars g
Protein 57g
Vitamin A 2% Vitamin C 6%
Calcium 8% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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