Side Pannel
New Orleans Red Beans and Rice
New Orleans Red Beans and Rice
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian
Ingredients List
- 1 c Beans, kidney
- 6 c ;water
- 1 lb Tomatoes, canned; undrained,
- -chopped
- 4 Garlic cloves; finely
- -chopped
- 2 c Onions; chopped
- 1 c Green pepper; chopped
- 1 c Celery; chopped
- 1 Bay leaf
- 2 ts Basil
- 3/4 ts Thyme
- 1/4 ts Pepper
- Salt to taste
- Few drops bottled hot sauce
- 3 c Rice, brown; cooked
Directions
Soak beans:
Place beans and 4 cups of the water in a large saucepan. Bring to a boil
over medium heat. Boil 2 minutes. Remove from heat, cover, and let stand 1
to 2 hours.
To cook:
Drain beans and return to saucepan. Add remaining ingredients, except rice,
along with remaining 2 cups of water. Bring to a boil over medium heat.
Reduce heat to low, cover, and cook 1 1/2 hours, until beans are tender.
Remove and discard bay leaf.
To serve, place 1/2 cup of cooked rice on each of six serving plates.
Divide bean mixture evenly and spoon over rice.
Per serving: 272 cal; 13 g prot; 2 g fat; 54 g carb; 157 mg sod; 0 chol
Place beans and 4 cups of the water in a large saucepan. Bring to a boil
over medium heat. Boil 2 minutes. Remove from heat, cover, and let stand 1
to 2 hours.
To cook:
Drain beans and return to saucepan. Add remaining ingredients, except rice,
along with remaining 2 cups of water. Bring to a boil over medium heat.
Reduce heat to low, cover, and cook 1 1/2 hours, until beans are tender.
Remove and discard bay leaf.
To serve, place 1/2 cup of cooked rice on each of six serving plates.
Divide bean mixture evenly and spoon over rice.
Per serving: 272 cal; 13 g prot; 2 g fat; 54 g carb; 157 mg sod; 0 chol
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