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Not Yo' Mamma's Red Beans

 

26

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

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

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

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Nutrition Facts

Serving Size 392g (13.8 oz)
Amount per Serving
Calories 6082% of calories 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?

 

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