Gf Red Beans & Rice New Orleans Style Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tsp: Canola oil,
3 Cloves: garlic, minced
2: Onions, chopped
1: Green sweet pepper, chopped
1 Stalk: celery, chopped
1 tsp: Dried thyme,
1/2 tsp: Dried oregano,
1/2 tsp: Salt,
1/4 tsp: Crushed red chili pepper,
1 cup: Beef OR vegetable stock,
2 cup: Cooked red kidney beans,
1/4 lbs: Lean ham, cubed
2 cup: Hot cooked brown rice,
Fresh parsley or cilantro,
Directions:
Heat oil over medium heat in a nonstick skillet. Cook garlic, onions,
green pepper and celery, stirring often, for about 5 minutes or until
onion is translucent.
Stir in seasonings, pour in stock.
With fork, crush about 1/3 of the beans. Add to skillet along with
ham, stir well. Bring to a boil, reduce heat. Simmer, stirring
occasionally, for about 20 minutes or until thickened. Spoon over
rice. Garnish with parsley.
1/4 recipe = 302 calories, 2 1/2 starch, 1 1/2 protein, 1 extra
choice 5 grams total fat, 16 mg cholesterol, 15 grams protein, 48
grams carbohydrate, 583 mg sodium, 582 mg potassium. High Fibre.
Adapted from Full of Beans by V. Currie & Kay Spicer, 1993 Shared but
not tested by Elizabeth Rodier March 94
Source from luhu.jp
green pepper and celery, stirring often, for about 5 minutes or until
onion is translucent.
Stir in seasonings, pour in stock.
With fork, crush about 1/3 of the beans. Add to skillet along with
ham, stir well. Bring to a boil, reduce heat. Simmer, stirring
occasionally, for about 20 minutes or until thickened. Spoon over
rice. Garnish with parsley.
1/4 recipe = 302 calories, 2 1/2 starch, 1 1/2 protein, 1 extra
choice 5 grams total fat, 16 mg cholesterol, 15 grams protein, 48
grams carbohydrate, 583 mg sodium, 582 mg potassium. High Fibre.
Adapted from Full of Beans by V. Currie & Kay Spicer, 1993 Shared but
not tested by Elizabeth Rodier March 94
Source from luhu.jp