SHADOW'S RED BEANS AND RICE
CAJUN : Source: Shadows, adapted from the "Frugal Gourmet". File' may be found in most ethnic markets ( it is a sassafras based seasoning). There has been debate about the use of "Bay Leaf" in the original southern recipes for this dish, I have found it used and not used... Cooking time does not include overnight soak.
Provided by Chef Shadows
Categories One Dish Meal
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Soak the beans overnight in water to cover.
- Drain and place in a heavy kettle.
- Add the ham,onion,celery,parsley, bay leaves, and garlic, and add water to the pot barely to cover contents.
- Bring to a boil, and then turn to simmer.
- Simmer uncovered for 2 hours.
- You may need to add a little water to keep from sticking.
- After the first 2 hours of cooking, add the butter, pepper, Worcestershire, and tabasco to the pot.
- Cover and cook on very low heat for 1 more hour.
- Serve over white rice cooked the following way:.
- This step should be preformed while the beans are cooking.
- Raw rice.
- Rinse rice 3 times in cold water.
- Add chicken boulion cube.
- Add tabasco sauce.
- Add file'.
- Bring rice to boil over medium high heat in water with boulion, tabasco, and file'.
- When bubbles disapear from the surface of the rice turn heat to low and cover.
- Let let cook for 20 minutes on this low heat.
- Remove from heat and let stand for at least 10 minutes but not more the 30 minutes.
Nutrition Facts : Calories 594.8, Fat 8.7, SaturatedFat 5.1, Cholesterol 20.4, Sodium 250.9, Carbohydrate 114.4, Fiber 6.8, Sugar 2.3, Protein 12.5
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