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Ingredientes
- 2 c. Dry Red Kidney Beans Sorted and Rinsed
- 1 Tbsp. Vegetable Oil
- 8 ounce Chorizo Sausage (or possibly Italian) Crumbled
- 1 lrg Yellow Onion Coarsely Minced
- 1 lrg Green Bell Pepper Seeded and Minced
- 1/2 c. Minced Celery
- 2 x Cloves Garlic Chopped
- 8 ounce Smoked Ham Diced
- 4 c. Browned Beef Stock
- 2 whl Bay Leaves
- 1/2 tsp Dry Thyme Crumbled
- 1/2 tsp Dry Marjoram Crumbled
- 1/8 tsp Cayenne Pepper
- 2 c. Cooked Long-Grain Rice
- 1 Tbsp. Red Wine Vinegar
- 1/2 tsp Salt
Direcciones
- Soak beans overnight in water to cover. Drain beans (if cooking beans in water instead of broth, reserve soaking liquid and add in water to total 1 qt liquid); set aside.
- In a 6-Qt Dutch oven over moderate heat, heat oil 1 minute. Add in chorizo and saute/fry till brown - about 5 min; transfer to paper toweling to drain. Drain all but 2 Tbsp. of pan drippings. Add in onion, green pepper, celery, and garlic and saute/fry till soft - about 5 min. Add in reserved beans, ham, stock, bay leaves, thyme, marjoram, and cayenne.
- Bring to a boil over high heat. Reduce the heat to moderately low and simmer, covered till beans are tender - about 1 1/2 hrs. Remove and throw away bay leaves. Preheat the oven to 350 degrees.
- Drain beans, reserving 1 c. liquid. Put beans and liquid into a lightly greased 3-Qt casserole; stir in chorizo, rice, vinegar, and salt to taste.
- Bake, covered, till warm - about 40 min. Serve with warm red pepper sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 346g | |
| Recipe makes 6 servings | |
| Calories 339 | |
| Calories from Fat 177 | 52% |
| Total Fat 19.65g | 25% |
| Saturated Fat 6.48g | 26% |
| Trans Fat 0.06g | |
| Cholesterol 60mg | 20% |
| Sodium 1648mg | 69% |
| Potassium 456mg | 13% |
| Total Carbs 19.63g | 5% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.67g | 1% |
| Protein 19.51g | 31% |
