chefdavecooks

Saturday, 26 October 2013

Red Beans and Rice v1.0

this started from the food chanel but I have made changes to the way I like it

                     
* Exported from MasterCook *
                         Red Beans and Rice  v1.0
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : side dish ----- rice
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  red kidney beans -- dry
  8             ounces  pork -- smoked or ham diced
  1              ounce  pork fat -- rendered
  2               ribs  celery -- diced
     1/2                yellow onion -- sliced
  1                     red bell pepper -- diced
  1                     green bell pepper -- diced
                        Salt
                        Red pepper flakes
  2        tablespoons  tomato paste
  1              clove  garlic -- sliced
  2             quarts  chicken stock
  1               Dash  Tabasco sauce
  1         tablespoon  red wine vinegar
                        Green onions -- sliced
                        Ingredients for the green rice:
  1         tablespoon  cilantro -- freshly chopped
  1         tablespoon  green onions -- freshly chopped
  1         tablespoon  parsley -- freshly chopped
  2        tablespoons  olive oil
                        Salt
  2               cups  rice -- jasmine
  2 1/2           cups  water
Ingredients for the green rice:
For the Red Beans:
Soak beans overnight in cool water. In a large sauce pot, over medium heat, brown the pork in the pork fat. Add the celery, onion and bell peppers and let sweat until lightly brown. Season with salt and red pepper flakes. Stir in the tomato paste and garlic. Add the chicken stock and beans. Reduce heat to low and simmer until beans are tender and thick. Season with salt, to taste and stir in the hot sauce, vinegar and green onions.
For the green rice:
In a food processor add the herbs, oil and a pinch of salt. Add the rice and water to a rice cooker and season with salt, to taste. When cooked, fluff the rice and stir in the herb mixture.
Transfer the beans to a serving bowl or platter and serve with the green rice.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
S(mc formatted):
  ""
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 688 Calories; 16g Fat (20.8% calories from fat); 31g Protein; 102g Carbohydrate; 14g Dietary Fiber; 30mg Cholesterol; 2957mg Sodium.  Exchanges: 6 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

No comments:

Post a Comment