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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 373.9
  • Total Fat: 11.1 g
  • Cholesterol: 20.0 mg
  • Sodium: 613.8 mg
  • Total Carbs: 43.2 g
  • Dietary Fiber: 13.5 g
  • Protein: 23.6 g

View full nutritional breakdown of Beth's Red Beans and Rice calories by ingredient
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Beth's Red Beans and Rice

Submitted by: ELIZABETHKFOX

Introduction

This recipe is adapted from Emeril's "Red Beans and Rice" recipe and is recorded for its nutrition information. This recipe is adapted from Emeril's "Red Beans and Rice" recipe and is recorded for its nutrition information.
Number of Servings: 12

Ingredients

    2 pounds dried red beans, rinsed and sorted over
    3 tablespoons Great Value Extra Virgin Olive Oil
    1/4 cup chopped tasso
    1 1/2 cups chopped yellow onions
    3/4 cup chopped celery
    3/4 cup chopped green bell peppers
    1/2 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    Pinch cayenne
    3 bay leaves
    2 tablespoons chopped fresh parsley
    2 teaspoons fresh thyme
    1 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces
    1 pound smoked ham hocks
    3 tablespoons chopped garlic
    10 cups chicken stock, or water

    4 cups cooked brown rice (not included in nutrition information)

Directions

Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.

In a large pot, heat the olive oil over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)

Note: most New Orleans cooks like me cook our beans all day long on the stove to achieve that creamy consistency. However, if this isn't possible for you, you can repeat all steps above, cooking for the time noted, or you could put everything in a crockpot and leave it until you can return to tend to it.

Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.

Serve over brown rice and with cornbread.

Number of Servings: 12

Recipe submitted by SparkPeople user ELIZABETHKFOX.






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