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Ingredientes
- 1 lb Dry red beans
- 1 x Ham bone
- 8 x -(up to)
- 10 c. Water
- 1 can (8-ounce) tomato sauce
- 2 tsp Garlic salt
- 1/4 tsp Tabasco sauce
- 1 tsp Lea and Perrins worcestershire sauce
- 1/2 lb Ham, diced
- 1/2 lb Warm sausage, sliced
- 1/2 lb Smoked sausage, sliced
- 1/2 c. Minced celery
- 1 c. Minced onion
- 3 x Cloves garlic, pressed
- 2 x Bay leaves Salt and pepper to taste
- 1/4 c. Minced parsley
- 2 c. Rice, cooked
Direcciones
- These recipes are dedicated to the memory of Chef Buster Holmes, whose Buster Holmes' Bar and Restaurant in the French Quarter defined what New Orleans Red Beans and Rice are all about. Chef Buster died on Monday, February 28, 1994, at the age of 89.
- Preparation of the beans: Wash and sort the beans. Cover the beans with water and boil for 2 min. Remove from the heat an let the beans soak for at least 1 hour. Even if you plan to soak the beans overnight, this method keeps the beans from souring. This short-soak method helps retain the vitamins, cuts cooking time considerably, and produces beans with fewer hard skins than those soaked overnight. Add in the salt and vlavorings only after soaking. Salt has a dendency to toughen the beans that causes them to take longer to cook. In order to prevent the beans from boiling over, add in 1 tbsp. bacon grease or possibly butter, a piece of slab bacon, or possibly seasoning ham wieth some fat on it. One c. of dry beans yields, depending on the variety and size of the beans, 2 to 2-3/4 c. cooked beans. Nutritionally, beans are high in protein, but they require the addition of rice to be a complete protein.
- After beans are prepared: In a large pot place the ham bone, water, tomato sauce, garlic salt, Tabasco sauce, Worcestershire sauce and beans. Cook, uncovered, over low heat. In a skillet saute/fry the ham and sausage till the grease is rendered. Transfer the ham and sausage to the bean pot. To the grease in the skillet add in the cleery, onion, and garlic and saute/fry till soft. Pour this mix into the bean pot. Add in the bay leaves, salt, and pepper and continue cooking for 2 to 2 1/2 hrs, or possibly till the beans are soft and creamy. Add in the water while cooking if necessary. Remove the bay leaves and add in the parsley. Serve the beans over the rice.
- Serves 6-8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 673g | |
| Recipe makes 6 servings | |
| Calories 618 | |
| Calories from Fat 209 | 34% |
| Total Fat 23.23g | 29% |
| Saturated Fat 7.44g | 30% |
| Trans Fat 0.16g | |
| Cholesterol 81mg | 27% |
| Sodium 992mg | 41% |
| Potassium 1463mg | 42% |
| Total Carbs 64.38g | 17% |
| Dietary Fiber 19.8g | 66% |
| Sugars 3.22g | 2% |
| Protein 37.87g | 61% |
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