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Red Beans & Rice
Although not very low fat or low salt, this sure is a nice change, and very filling. To keep the sodium
content down, try adding some No salt Creole Seasoning at the link below.
No Salt Creole Seasoning
Ingredients:
3 16 ounce cans Red Beans
3/4 pound smoked ham hock or 1/2 pound cubed ham
1 1/4 cups water
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp ground red pepper, like cayenne
1/4 tsp fresh ground black pepper
4 to 5 cups cooked long grain white rice
If using No Salt Creole Seasoning, replace onion powder, garlic powder, red and black peppers with about
1 Tbsp of Creole Seasoning
Procedure:
Pour 2 cans of beans, and their liquid, into a large saucepan or Dutch oven.
Add ham hock or chunked ham, add the water and simmer about 1 hour. Remove the ham hock and allow to cool before removing
meat from the bone. If chunked ham is used, continue to add the spices and process in a food processor or blender for
about 4 seconds. The beans should be chopped but not pureed and the liquid should be thick. Add the meat from
the ham hock if cool enough to handle. Return to the cooking pot, add the 3rd can of beans, which has been drained of
liquid, and heat over low heat until hot all the way through. This gives you time to cook the rice in a separate pot.
The beans and the rice should be ready about the same time, if you use non-instant rice. Serve the beans over the rice.
Serving Size:
4 to 6 servings
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