Red beans, yo' mama's
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dried red beans; rinsed and soaked -Seasoning Mix--- |
| 2 | teaspoons | Dry mustard |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Cayenne |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Garlic powder |
| 1 | teaspoon | Onion powder |
| 1 | teaspoon | Dried oregano |
| 1 | teaspoon | Ground dried pasilla chile |
| 1 | teaspoon | Black pepper |
| 1 | teaspoon | Dried thyme |
| ½ | teaspoon | White pepper -beans--- |
| 2 | tablespoons | Vegetable oil |
| 2 | cups | Onion; chopped |
| 1 | cup | Green bell pepper; chopped |
| 2 | tablespoons | Fresh garlic; minced |
| 2 | tablespoons | Fresh ginger; minced |
| 7 | cups | Chicken stock; or veggie stock |
| ¼ | cup | Fresh parsley; chopped -Optional--- |
| 1 | pounds | Smoked sausage; lowfat turkey |
Directions
Day 1: Add enough water to the red beans to cover them by 3 or 4 inches, and soak overnight in the refrigerator. As the beans absorb the water; they'll more than double in volume.
Day 2: Combine the seasoning mix ingredients in a small bowl. Drain the beans and set them aside.
Heat the oil over high heat and add 1 cup of the onions, bell pepper, and sausage (if using). Cook, stirring frequently, for 6 minutes. Add the garlic, ginger, remaining onions, beans, and seasoning mix. Cook for 5 minutes, add the stock, stir well and cover. Bring to a boil, reduce heat to low and simmer until the beans are tender and starting to break (about 2 hours). Add the parsley, stir, and remove from heat.
Serve over hot rice.
Per serving: 270 Calories; 4g Fat (15% calories from fat); 15g Protein; 42g Carbohydrate; 0mg Cholesterol; 2429mg Sodium Food Exchanges: 2½ Starch/Bread; 1 Lean Meat; 1 Vegetable; ½ Fat NOTES : Use these beans and the liquid in the Red Bean Bread.
Recipe by: Fiery Foods that I Love, Paul Prudhomme Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Feb 16, 1998