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Red Beans And Rice — New Orleans Recipe
|Kidney beans||3⁄4 Pound (Large)|
|Salt pork/Pickled pork/ham hock||1⁄2 Pound, pickled|
|Bacon drippings||1 Tablespoon|
|Onion||1 Large, chopped|
|Carrot||1 , scraped and sliced|
|Stock/3 bouillon cubes dissolved in six cups of water||3 Pint|
|Powdered thyme||1 Pinch|
|Celery stalks with leaves||2 , chopped|
Calories 862 Calories from Fat 481
% Daily Value*
Total Fat 53 g82.2%
Saturated Fat 19.3 g96.4%
Trans Fat 0 g
Cholesterol 56.1 mg
Sodium 1430 mg59.6%
Total Carbohydrates 65 g21.6%
Dietary Fiber 15.3 g61.3%
Sugars 6.2 g
Protein 32 g63.5%
Vitamin A 55.3% Vitamin C 21.5%
Calcium 12.5% Iron 37.8%
*Based on a 2000 Calorie diet
Brown meat in drippings.
Remove meat and stir flour into drippings in pan.
Add onions and cook 3 minutes.
Add beans, carrots and meat.
Cover well with stock or bouillon water.
Cook slowly for 1 hour.
Add herbs, celery, salt and pepper.
Cook until gravy is thick and dark.
Serve over rice.