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Red Beans And Rice 1

Red Beans and Rice 1 recipe image
This International side-dish features Vegetable oil, Chopped onions, Chopped celery, Leaves, Fresh thyme. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Beginner
Servings: 8
Calories: 779.9
Dietary: Gluten-free
Description
This International side-dish features Vegetable oil, Chopped onions, Chopped celery, Leaves, Fresh thyme. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 tablespoons Vegetable oil
  • 2 cups Chopped onions
  • 1/2 cups Chopped celery
  • 4 Bay Leaves
  • 4 sprigs Fresh thyme
  • 1 lbs Smoked ham hocks
  • 1/2 lbs Boiled picked pork meat
  • 1 lbs Dried red beans, rinsed and
Directions
  1. 1
    Sorted over, soaked and Drained 3 tb Chopped garlic 10 c Chicken stock, or water 4 c Cooked white rice 1/4 c Chopped green onions In a large saucepan, heat the oil. When the oil is hot, add the onions, celery, and bell peppers to the saucepan. Season the vegetables with salt and cayenne. Saut the vegetables for 5 minutes, or until the vegetables start to wilt. Add the bay leaves, thyme, ham hocks, and pork meat and saut for 5 to 6 minutes. Add the beans, garlic, and stock or water. Bring the liquid up to a boil and reduce to a simmer. Cook for about 2 hours, uncovered. Add more stock or water if the mixture becomes dry and thick. Use a wooden spoon to mash 1/4 of the mixture. Continue to cook, stirring occasionally, for about 1 1/2 hours, or until the beans are tender and creamy. Add more liquid if it is too thick. The mixture should be soupy, but not watery. Remove the bay leaves and thyme sprigs. To serve ladle into bowls with rice. Garnish with green onions
  2. 2
    Chopped bell peppers

Nutrition Facts

Servings 8

Amount Per Serving
Calories 779.9kcal
% Daily Value *
Total Fat 28.1g44%
Saturated Fat 6.6g33%
Cholesterol 99.9mg34%
Sodium 1558.6mg65%
Total Carbohydrate 98.8g33%
Dietary Fiber 32.6g131%
Sugars 11.7g
Protein 55.3g111%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beans, boiled, boiling, celery, chopped, dried, fresh, ham, hocks, international, leaves, meat, oil, onions, picked, pork, red, rice, rinsed, side-dish
Read it online: https://www.chefs-mate.com/recipe/red-beans-and-rice-1/