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Red Beans and Rice |
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Serves: 10
Print this Recipe
3/4 pound ham hocks
1 quart water
1 pound dried small red beans
1 1/2 cups onions, chopped
1 cup parsley, chopped, fresh
1 cup green bell peppers, chopped
1/2 cup green onions, chopped
2 cloves garlic, pressed
1 8-ounce can tomato sauce
1 tablespoon worcestershire sauce
1 teaspoon black pepper, freshly ground
1/2 teaspoon crushed red pepper
1/4 teaspoon oregano leaves
1/4 teaspoon thyme leaves
3 dashes hot red pepper sauce
5 cups long grain rice, hot, cooked, brown or white
This dish is very good for many reasons. First of all, it's very high in fiber. Also, the combination of beans and rice makes this a complete protein. It can be served as a main dish with a salad and vegetable dish for a very nutritious meal.
1. Wash ham hocks and place in a large saucepan. Add 1 quart and bring to a boil. Cover, reduce heat, and simmer 30 minutes or until meat is tender. Remove ham hocks and discard. Strain broth and chill overnight or until fat rises to the surface and hardens. Remove the fat and discard; set broth aside.
2. Sort and wash beans; place in a Dutch oven. Cover with water and soak overnight.
3. Drain beans; combine beans and broth in Dutch Oven. Cover and cook over low heat for 45 minutes. Add remaining ingredients except rice; cover an cook over low heat 2-2 ½ hours, stirring occasionally and adding additional water, if desired. Serve over rice.
Food exchanges per 1-cup serving: 3 BREAD, 1 lean MEAT, 1 VEGETABLE
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