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Bayou Red Beans And Rice (Heart Healthy) - 2c

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1 pound dried red kidney beans; clean & rinse (2 1/2 cups
2 cups chicken broth (low-sodium variety)
1 each ham bone
1 cup ham; chopped, low fat/sodium
1 large onion; chopped (1 1/4 cups)
2 ribs celery with leaves; chopped
2 teaspoons red hot-pepper sauce
1 1/3 cups uncooked white rice

Prepare beans using package directions but substituting broth for 2 cups
water for cooking. Add water as necessary so beans don't become dry. Water
should barely cover beans at end of cooking time.

Add remaining ingredients except rice. Simmer, covered, for 1 hour, or
until vegetables are tender, stirring occasionally.

Prepare rice using package directions, omitting salt and margarine.

Meanwhile, remove ham bone from bean mixture. Set aside.

Using a potato masher, mash about one fourth of the bean mixture while it
is in the pot. Stir mixture. Cook over low heat until thick, about 10
minutes.

Cut ham from bone and return meat to beans. To serve, put rice in
individual bowls and top with bean mixture.

Calories 338 Protein 19 g Carbohydrates 60 g Cholesterol 10 mg Total Fat 2
g Saturated 1 g Polyunsaturated 1 g Monounsaturated 1 g Fiber 9 g Sodium
255 mg

Yield: serves 8

** Exported from Now You're Cooking! v5.33 **





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