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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 84.6
  • Total Fat: 3.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 660.9 mg
  • Total Carbs: 12.0 g
  • Dietary Fiber: 4.2 g
  • Protein: 3.3 g

View full nutritional breakdown of Red Beans (for red beans and rice!) calories by ingredient
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Red Beans (for red beans and rice!)

Submitted by: JENNIAUN

Introduction

Traditional recipe from new orleans style dish! Mmm. THis is vegetarian and gluten free. Traditional recipe from new orleans style dish! Mmm. THis is vegetarian and gluten free.
Number of Servings: 10

Ingredients

    2 T olive oil
    1 onion, chopped
    3 bell peppers, chopped (green is preferred but any will do)
    3-5 stalks of celery, chopped
    2 t kosher or sea salt
    1 t ground black pepper
    5 cloves garlic, minced
    3 bay leaves
    1 t dried thyme
    1-3 tsp of tobasco or other hot sauce
    1 1/2 tsp cayenne pepper
    2 quarts of water
    1 pound of red kidney beans, rinsed and picked of debris

Tips

Serve with 1/2 cup of brown rice or rice of your choice...

and if you want a yummy addition, add a nice cajun sausage or flavourful sausage on top.

If you want non-vegetarian option and add more flavour, put in some backon or picked pork in with the beans and water step.


Directions

Place the oil in a 7quart dutch oven and set over medium high heat. Add the onion, bell peppers, celery, salt and pepper. Cook, stirring frequently until the onions and celery are semi-translucent and peppers are tender. 6-8 minutes. Add pay leaves, thyme, hot sauce, cayenne, water and beans to the pot; increase the heat to high.
Cook, stirring frequently until the mixture comes to a boil, 6-8 minutes. Decrease the heat to maintain a simmer, cover and cook for about 2 hours, stirring every half hour or so. uncover, increase the heat slightly and simmer for an additional 40 minutes until tbe beans are tender and sauce is thickened.

If you like a creamier texture, mash the beans some with a potato masher.

Serving Size: makes about 8-10 1c servings., roughly

Number of Servings: 10

Recipe submitted by SparkPeople user JENNIAUN.






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