Search
by Ingredient

Not Yo' Mamma's Red Beans

StarStarStarEmpty starEmpty star

Your rating

Recipe

 

Yield

6 servings

Prep

20 min

Cook

2 hrs

Ready

16 hrs
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 pound red beans
2 teaspoons salt
Camera
1 ½ teaspoons onion powder
Camera
1 ½ teaspoons basil
dried
* Camera
1 teaspoon garlic powder
Camera
1 teaspoon dry mustard
Camera
½ teaspoon black pepper
ground
Camera
½ teaspoon white pepper
Camera
½ teaspoon oregano
dried
Camera
½ teaspoon cayenne pepper
Camera
3 cups onions
divided
Camera
1 cup green bell peppers
chopped
Camera
-xzp,1/2 cups celery
chopped, divided
* Camera
2 cups grape juice
divided
Camera
4 cups rice
white, long grain
Camera

Ingredients

Amount Measure Ingredient Features
453.6 g red beans
1E+1 ml salt
Camera
7.5 ml onion powder
Camera
7.5 ml basil
dried
* Camera
5 ml garlic powder
Camera
5 ml dry mustard
Camera
2.5 ml black pepper
ground
Camera
2.5 ml white pepper
Camera
2.5 ml oregano
dried
Camera
2.5 ml cayenne pepper
Camera
7.1E+2 ml onions
divided
Camera
237 ml green bell peppers
chopped
Camera
celery
chopped, divided
* Camera
473 ml grape juice
divided
Camera
946 ml rice
white, long grain
Camera

Directions

1) Day 1: Rinse beans, place in a medium bowl and add enough water to cover by 3 or 4 inches.

Soak overnight in the refrigerator.

As the beans absorb the water, they will more than double in volume.

2) Day 2: Combine the seasoning mix ingredients (salt, onion powder, basil, garlic powder, mustard, black pepper, white pepper, oregano and cayenne) in a small bowl.

Drain and rinse the beans. Drain again and set aside.

3) Preheat a heavy 5-quart pot, preferably nonstick, over high heat for about 4 minutes.

(If using a lighter pot, use lower heat.)

Add 2 cups of the onions, bell pepper, celery and 1 tablespoon of the seasoning mix.

Stir and cook until vegetables start to brown, about 5 minutes.

Add ½ cup of the chicken stock, scrape the bottom of the pot to clear all browned bits, and cook 3 minutes.

4) Add the remaining onions, stir, and cook 5 minutes.

Add the drained beans, 5 cups of the stock, and the remaining seasoning mix.

Stir and cook for 45 minutes, scraping the bottom of the pot occasionally to check for sticking and reducing heat if mixture is boiling too rapidly.

5) Add 1 cup grape juice and continue to cook for 25 minutes.

Caution: At this point, the starches in the beans start to break down and sticking will occur more often.

It is therefore important to check and clear the bottom of the pot frequently.

Add the remaining stock and grape juice, turn the heat to medium, and cook until the beans are tender, and the liquid is thick and begins to look creamy, about 30 to 35 minutes.

6) Serve over the hot rice.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 392g (13.8 oz)
Amount per Serving
Calories 6082% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1057mg 44%
Total Carbohydrate 44g 44%
Dietary Fiber 9g 34%
Sugars g
Protein 29g
Vitamin A 3% Vitamin C 45%
Calcium 9% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
 
More health news

Email this recipe