Post by Loupy on Jul 14, 2010 20:15:50 GMT -7
Spicey Red Beans over Rice
Ingredients:
2 cups dried red beans
2 medium (2 cups) onions, chopped
1 (14 1/2-ounce) can whole tomatoes
1 (10 3/4-ounce) can chicken broth
2 slices bacon, cut into 1/2-inch pieces
2 bay leaves
1 teaspoon dried theyme leaves
1/2 teaspoon salt
1/4 to 1/2 teaspoon ground red pepper
1 tablespoon Worcestershire sauce
1/2 teaspoon finely chopped fresh garlic
4 cups hot cooked long grain rice
Make ahead instructions:
Place beans and enough water to cover in 4-quart saucepan; soak overnight. (If needed, add more water to cover beans.) Cook beans over high heat until water comes to a full boil. Reduce heat to medium; continue cooking until beans are tender (30 to 45 minutes). Drain beans.
**Loupy's Note...If you do not want gas from these beans, or any dried beans for that matter, pour off the water you soaked the beans in and refill pot. The stuff that gives you the gas from beans will go down the drain!!
Instructions:
Heat oven to 350°F.
Combine beans and all remaining ingredients except cooked rice in 2-quart casserole.
Bake, stirring occasionally, for 2 to 3 hours or until sauce is slightly thickened.
Remove bay leaves.
Serve over hot cooked rice.
Makes 8 servings.
Microwave Directions:
Place beans and enough water to cover in 3-quart casserole; soak overnight. (If needed, add more water to cover beans.)
Cover; microwave on HIGH, stirring after half the time, until beans are tender (35 to 50 minutes).
Drain beans.
Combine beans and all remaining ingredients except cooked rice in same casserole.
Cover with waxed paper; microwave on HIGH 15 minutes.
Reduce power to MEDIUM (50% power).
Microwave, stirring after half the time, until beans are tender (30 to 40 minutes).
Remove bay leaves.
Serve over hot cooked rice.
Nutrition Facts per serving
Calories: 300
Fat: 2 g
Cholesterol: 0 mg
Sodium: 400 mg
Carbohydrates: 57 g
Dietary Fiber: 3 g
Protein: 15 g
Ingredients:
2 cups dried red beans
2 medium (2 cups) onions, chopped
1 (14 1/2-ounce) can whole tomatoes
1 (10 3/4-ounce) can chicken broth
2 slices bacon, cut into 1/2-inch pieces
2 bay leaves
1 teaspoon dried theyme leaves
1/2 teaspoon salt
1/4 to 1/2 teaspoon ground red pepper
1 tablespoon Worcestershire sauce
1/2 teaspoon finely chopped fresh garlic
4 cups hot cooked long grain rice
Make ahead instructions:
Place beans and enough water to cover in 4-quart saucepan; soak overnight. (If needed, add more water to cover beans.) Cook beans over high heat until water comes to a full boil. Reduce heat to medium; continue cooking until beans are tender (30 to 45 minutes). Drain beans.
**Loupy's Note...If you do not want gas from these beans, or any dried beans for that matter, pour off the water you soaked the beans in and refill pot. The stuff that gives you the gas from beans will go down the drain!!
Instructions:
Heat oven to 350°F.
Combine beans and all remaining ingredients except cooked rice in 2-quart casserole.
Bake, stirring occasionally, for 2 to 3 hours or until sauce is slightly thickened.
Remove bay leaves.
Serve over hot cooked rice.
Makes 8 servings.
Microwave Directions:
Place beans and enough water to cover in 3-quart casserole; soak overnight. (If needed, add more water to cover beans.)
Cover; microwave on HIGH, stirring after half the time, until beans are tender (35 to 50 minutes).
Drain beans.
Combine beans and all remaining ingredients except cooked rice in same casserole.
Cover with waxed paper; microwave on HIGH 15 minutes.
Reduce power to MEDIUM (50% power).
Microwave, stirring after half the time, until beans are tender (30 to 40 minutes).
Remove bay leaves.
Serve over hot cooked rice.
Nutrition Facts per serving
Calories: 300
Fat: 2 g
Cholesterol: 0 mg
Sodium: 400 mg
Carbohydrates: 57 g
Dietary Fiber: 3 g
Protein: 15 g
