Red Beans and Rice on Monday |
|||||||||||
| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | |||||||||||
| INGREDIENTS: | ||
| 1 pound dried red beans, picked over | 8 cups cold water | 1/2 pound lean salt pork, bacon, or ham, diced |
| 1 tablespoon olive oil | 1 cup chopped onion | 1 garlic clove, peeled and minced |
| 2 tablespoons chopped fresh parsley | 3/4 teaspoon salt | 1-1/2 teaspoons Tabasco pepper sauce |
| 4 cups hot cooked rice | ||
| 1 | In a large saucepan combine the dried beans and the water, cover, and soak overnight. Add the pork, bacon, or ham and bring to a simmer. Cook, covered, for 15 minutes. |
| 2 | Meanwhile, in a medium skillet heat the oil and saute the onion and garlic for 3 minutes or until golden. Add the mixture to the beans along with the parsley, salt, and Tabasco sauce. Cover and simmer 1-1/2 to 1-3/4 hours longer, or until the beans are tender enough to mash one easily with a fork. Add hot water as needed to keep the beans covered, and stir occasionally. When the beans are finished they will have soaked up most of the liquid. Serve over the hot cooked rice. |