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

Related recipes