Red Beans And Rice (l.a. Times) Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 Stalk: celery, diced
3: Green onions, thinly sliced
1: Green pepper, diced
1 1/3 tbsp: Garlic, minced
1 tbsp: Oil,
2: Bay leaves,
1/2 lbs: Kielbasa sausage, cut
Into quarters lengthwise, then into 1-inch sections
1 cup: Rice,
1 can: , (14 1/2 oz) chicken stock
1 can: , (15 1/4 oz) kidney beans rinsed and drained
2 tbsp: Parsley, minced
Salt, pepper
Hot pepper sauce,
Directions:
In 2 1/2-quart saucepan over medium heat saute celery, green onions,
green pepper and garlic in oil.
When tender add bay leaves and sausage. Cook, stirring, 2 to 3
minutes, until sausage is well cooked with flavorings. Add rice. Add
chicken stock.
Bring to boil, cover, reduce heat to medium-low and cook 15 minutes.
Uncover and stir kidney beans and parsley into rice mixture. Cover
again and cook another 2 to 3 minutes to heat beans through.
Before serving, remove bay leaves. Season to taste with salt, pepper
and hot pepper sauce.
Each serving contains about: 334 calories; 1,136 mg sodium; 26 mg
cholesterol; 13 grams fat; 39 grams carbohydrates; 14 grams protein;
0.95 gram fiber.
Presented by: Russ Parsons, Times Food Managing Editor, L.A. Times
article, "Red Beans and Rice and Everythings Nice", 10/13/94, page
H10.
".. this is not the authentic red beans and rice. Actually, its more
like what I think red beans and rice should taste like."
Recipe By :
From: Dan Klepach Date: 06-16-95 (159) Fido:
Cooking
Source from luhu.jp
green pepper and garlic in oil.
When tender add bay leaves and sausage. Cook, stirring, 2 to 3
minutes, until sausage is well cooked with flavorings. Add rice. Add
chicken stock.
Bring to boil, cover, reduce heat to medium-low and cook 15 minutes.
Uncover and stir kidney beans and parsley into rice mixture. Cover
again and cook another 2 to 3 minutes to heat beans through.
Before serving, remove bay leaves. Season to taste with salt, pepper
and hot pepper sauce.
Each serving contains about: 334 calories; 1,136 mg sodium; 26 mg
cholesterol; 13 grams fat; 39 grams carbohydrates; 14 grams protein;
0.95 gram fiber.
Presented by: Russ Parsons, Times Food Managing Editor, L.A. Times
article, "Red Beans and Rice and Everythings Nice", 10/13/94, page
H10.
".. this is not the authentic red beans and rice. Actually, its more
like what I think red beans and rice should taste like."
Recipe By :
From: Dan Klepach Date: 06-16-95 (159) Fido:
Cooking
Source from luhu.jp