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Correo Electrónico
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Ingredientes
- 7 lbs red beans
- 2 lbs onions
- 1 1/2 lbs celery stalks; peel and mince
- 1 lbs green pepper; wash, core, and dice
- 14ech bay leaves
- 8ech thyme sprigs, fresh
- 1 cup garlic cloves
- 3tbsp water
- 1/4 cup salt
- 2tbsp black pepper
- 10lbs cooked rice
- 1 cup olive oil
Direcciones
- Drain the beans, discarding the water, and set them aside in a pan. Place the onion, celery, garlic, and bay leaves, thyme in a mixing bowl or large pan. Drizzle the olive oil over them and let the mixture sit at rorom temperature for at least 30 minutes. Pour the olive oil and vegetables over the beans and let sit at room temperature for 10-15 minutes. Add enough water to cover the beans and bring to a boil. Lower the heat to a simmer, add the salt and pepper, cover, and cook until the beans are tender, about 3 to 4 hours. Remove the bay leaves and serve the hot beans over the rice.
- Note: Can either serve beans and rice separately, or beans can be incorporated with the rice prior to service.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 199g | |
| Calories 382 | |
| Calories from Fat 45 | 12% |
| Total Fat 5.17g | 6% |
| Saturated Fat 0.77g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 593mg | 25% |
| Potassium 1006mg | 29% |
| Total Carbs 66.84g | 18% |
| Dietary Fiber 16.9g | 56% |
| Sugars 2.58g | 2% |
| Protein 17.92g | 29% |
