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Add a photoRaciónes: 8
Ingredientes
- 1 lb Dry red beans (preferably Camellia brand)
- 1 x Meaty ham bone
- 2 lrg Onions, minced
- 1 x Green bell pepper, minced
- 1 x Celery rib, w/leaves, minced
- 1/2 c. Minced parsley
- 2 cl Garlic, chopped
- 1/2 tsp -ea. thyme, salt, sugar Red or possibly black pepper to taste
- 1 tsp Tabasco
- 1 x Bay leaf (optional)
- 1 Tbsp. Worcestershire sauce
- 1/2 c. Ketchup or possibly tomato sauce Water to cover
- 2 lb Smoked sausage, cut into
- 1 x -inch pcs Cooked rice
Direcciones
- Soak beans in water to cover overnight. Rinse. Put in heavy pot such as a Dutch oven. Add in ham bone (fat trimmed off) and remaining ingredients except sausage and rice. Add in water to cover. Bring to a boil, lower heat, partially cover and simmer 2 hrs, stirring occasionally. Meanwhile, steam sausage in a skillet, drain and pan fry. Add in to cooked beans. Just before serving, remove bay leaf and add in a little more fresh parsley. For added thickness, remove a c. of beaans from pot, mash thorougly and return to pot. Serve the beans over fluffy boiled rice, garnish with minced scallions. Don't forget the vinegar and Tabasco bottles on the side.
- Recipe of Carolyn Flournoy from Revel Cookbook
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 242g | |
| Recipe makes 8 servings | |
| Calories 570 | |
| Calories from Fat 277 | 49% |
| Total Fat 30.74g | 38% |
| Saturated Fat 10.09g | 40% |
| Trans Fat 0.24g | |
| Cholesterol 82mg | 27% |
| Sodium 930mg | 39% |
| Potassium 1260mg | 36% |
| Total Carbs 42.88g | 11% |
| Dietary Fiber 15.3g | 51% |
| Sugars 6.74g | 4% |
| Protein 31.43g | 50% |
