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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 311.6
  • Total Fat: 5.0 g
  • Cholesterol: 38.0 mg
  • Sodium: 1,861.9 mg
  • Total Carbs: 42.5 g
  • Dietary Fiber: 4.6 g
  • Protein: 22.4 g

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

Submitted by: MICRONERDCHICK

Introduction

This recipe is a slight variation of the recipe found on the Food Network site This recipe is a slight variation of the recipe found on the Food Network site
Number of Servings: 8

Ingredients

    1 pound dried red beans, rinsed and sorted over
    1/4 cup chopped lean ham
    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
    14 oz Oscar Mayer Turkey smoked sausage, split in half lengthwise and cut into 1-inch pieces
    1 pound smoked ham hocks
    3 tablespoons chopped garlic
    8 cups chicken stock
    2 cups water

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.

Spray a large pot with cooking spray. Add the ham and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the ham 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, stock and water, 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.)

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 and ham hocks. Makes 8 1-cup servings.

Serve over brown rice and garnish with green onions (not included in calories).

Number of Servings: 8

Recipe submitted by SparkPeople user MICRONERDCHICK.





TAGS:  Beef/Pork |

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