Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 1 lb red beans uncooked
- 1 x 32 Ounce Can nonfat chicken broth
- 2 c. water or possibly more
- 16 ounce Louis Rich Turkey Sausage cooked and liquid removed
- 1 c. barley
- 2 x bay leaves
Direcciones
- Pressure cook the beans for 45 min using 3/4 nonfat chicken broth, 1/4 water (exact amounts will depend on your pressure cooker - check the cookbook which came with it) and 1 bay leaf. While the beans cook, boil the barley in 2 c. broth and 1 c. water and one bay leaf. Remove from heat when it's not quite done. Barley absorbs a lot of liquid and if you cook it to the tender stage now you'll have mush by the time you are ready to eat. When beans and barley are done combine them with the cooked and liquid removed sausage. Cover and chill overnight to allow flavors to marry. This can be eaten the same day it's made, but it's much better if you wait a day.
- NOTES : This is an adaptation of the crockpot recipe for Red Beans, Barley and Sausage Stew. If you want to make this into a stew just add in more liquid.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 315g | |
| Recipe makes 8 servings | |
| Calories 416 | |
| Calories from Fat 100 | 24% |
| Total Fat 11.14g | 14% |
| Saturated Fat 2.34g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 91mg | 30% |
| Sodium 537mg | 22% |
| Potassium 1092mg | 31% |
| Total Carbs 54.81g | 15% |
| Dietary Fiber 18.5g | 62% |
| Sugars 1.46g | 1% |
| Protein 25.77g | 41% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
