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Red Beans and Rice- Pink Adobe

 

27

Yield

6

servings

Prep

30

min

Cook

2

hrs

Ready

11

hrs

Trans-fat Free, High Fiber
 

Ingredients

4 cups red beans
dry
1 each onions
chopped
1 teaspoon salt
1 tablespoon vinegar
1 teaspoon red pepper flakes
crushed
1 ½ pounds ham hock
meaty
¼ cup onions
chopped
2 tablespoons bacon drippings
*
2 cups tomato sauce
canned
½ teaspoon black pepper
ground
1 teaspoon red hot pepper sauce
¼ teaspoon thyme
dried
*
3 cups long grain rice
cooked
*
½ pound sausage
cooked and sliced

Directions

Clean and wash beans.

Soak in a large pot overnight. When ready to cook, drain off water.

In a heavy 4-quart pot or dutch oven, heat the bacon fat.

Sauté onions until wilted.

Add the beans, tomato sauce, salt, pepper, vinegar, tabasco, red pepper, and thyme.

Add enough water to cover the beans.

Simmer until beans are semi-cooked, about 30 minutes.

Remove 1 cup of beans and drain.

Mash in processor or blender. Return mashed beans to pot along with ham hock and cook over low heat for 2 hours, until the mixture is creamy, stirring occasionally.

(The beans should be creamy and juicy.)

Toward the end of cooking time, if the beans seem to dry, add a little broth or tomato juice.

When done, remove ham hock.

Remove meat from hock and return meat to the pot.

Stir to mix. Evenly divide the rice into 6 individual serving bowls.

Spoon the beans over the rice.

Garnish with chopped onion, Tabasco sauce, and cooked sausage slices.

Serve with French bread.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 432g (15.2 oz)
Amount per Serving
Calories 52043% of calories from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 134mg 45%
Sodium 2463mg 103%
Total Carbohydrate 12g 12%
Dietary Fiber 13g 51%
Sugars g
Protein 79g
Vitamin A 9% Vitamin C 25%
Calcium 9% Iron 26%
* based on a 2,000 calorie diet How is this calculated?

 

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