Southern Red Beans and Rice
|Bacon fat/Oil||2 Tablespoon (Optional)|
|Green onions||1⁄2 Bunch (50 gm), chopped finely|
|Kidney beans||45 Ounce, drained (3*15 ounce cans)|
|Chicken stock||2 Cup (32 tbs)|
|Garlic cloves||3 Medium|
|Red onion||1 Cup (16 tbs), chopped finely|
|Celery||1 Cup (16 tbs), chopped finely|
|Worcestershire sauce||To Taste|
|Tobasco sauce||To Taste|
|Bay leaves||3 Medium|
|Salt and pepper||To Taste|
|Water||3 Cup (48 tbs)|
|Rice||1 1⁄2 Cup (24 tbs)|
1)To a saucepan on medium high add bacon fat and add 2/3rd of the full measure of kidney beans till creamy and mash the beans. Add chicken stock and let it simmer for 10 minutes and let it reduce by half.
2)In a skillet add butter, celery, minced garlic and onion and cook till tender.
3)Add the sauteed vegetables to the boiling saucepan.
4)In a skillet melt the bacon fat and ground sausage and brown the sausage.
5)Throw in the sausage into the saucepan along with the bay leaves and the rest of the beans and Worcestershire sauce and tobasco sauce to taste.
6)Let the dish gently simmer on a medium low for about 2 hours while stirring occasionally and if you fins that the dish is too dry add some water to loosen it.
7)Cook rice in a separate saucepan in boiling water along with salt and butter on a medium low for 20 minutes. Grab a fork and fluff the rice after it is cooked.
8)Serve the beans in a bowl over some rice and sprinkle some onions on top for added taste.
Calories 1900 Calories from Fat 465
% Daily Value*
Total Fat 52 g80.1%
Saturated Fat 19.7 g98.6%
Trans Fat 0.2 g
Cholesterol 116.6 mg38.9%
Sodium 2509.6 mg104.6%
Total Carbohydrates 263 g87.8%
Dietary Fiber 51.6 g206.5%
Sugars 13.4 g
Protein 98 g196.5%
Vitamin A 21.1% Vitamin C 44.2%
Calcium 34.3% Iron 133.9%
*Based on a 2000 Calorie diet