Dinner Tonight

[Guest guest]

Well, this was dinner tonight, I can't say that I was really impressed with

it. It kinda reminded me of chili. As hubby and I agree: don't bother

saving the leftovers, but it's not horrible.

The cooking of the beans according to basic directions, is either an

overnight soak and cook or a quick soak and then cook.

 

 

* Exported from MasterCook *

 

Louisiana Red Beans and Rice

 

Recipe By :Patricia R. Gregory

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 lb dried red kidney beans

3 tbsps peanut oil

2 lg onions -- chopped

3 garlic cloves -- mashed

2 lg green peppers -- chopped

3 lg celery stalks -- sliced

2 bay leaves

1/2 tsp thyme

1/4 tsp cumin

1 tsp paprika

1/2 c peeled and chopped tomatoes

1 tbsp vinegar

hot pepper sauce -- to taste

salt

 

Cook beans according to basic directions (see pages 23 - 26).

 

Heat peanut oil in a large saucpan and saute onions, garlic, green peppers,

and celery. Add the bay leaves, thyme, cumin, paprika, tomatoes, vinegar,

and some bean broth. Simmer vegetables until they are tender.

 

Shortly before serving, add the beans with the remaining broth, hot pepper

sauce, and salt. Bring to a boil, lower heat, and simmer about 5 minutes.

Serve over steaming rice.

 

Source:

" Bean Banquets From Boston to Bombay "

 

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Per serving: 92 Calories (kcal); 7g Total Fat; (64% calories from fat); 1g

Protein; 7g Carbohydrate; 0mg Cholesterol; 20mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

NOTES : This Southern dish traditionally is made with the addition of

pickled pork meat. The following meatless version is great!

 

Delicious with a green salad.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0