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Oven-Roasted Boston Scrod
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
Creole Red Beans and Rice
Yield: Makes 6 servings
Ingredients:
1
cup uncooked dried red kidney beans
2
green bell peppers, diced
1
can (14-1/2 ounces) original-style stewed tomatoes, undrained
1-3/4
cups chicken broth
1
cup chopped onion
2
stalks celery, diced
1/4
cup water
1
tablespoon Worcestershire sauce
3
cloves garlic, minced
2
bay leaves
1
teaspoon Creole seasoning
1/8
teaspoon ground cinnamon
1/8
teaspoon ground cloves
1/8
teaspoon ground red pepper
1/2
pound andouille sausage, sliced
1
cup uncooked white rice
Preparation:
1.
Rinse beans thoroughly in colander under cold running water. Place in medium saucepan; cover with 4 inches water. Bring to a boil over high heat; boil 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain well.
2.
Preheat oven to 350°F. Cook rice according to package directions; set aside.
3.
Combine remaining ingredients except sausage and rice in Dutch oven. Bring to a boil over high heat; add sausage and beans.
4.
Cover Dutch oven tightly with foil. Bake 1-1/2 hours or until beans are tender. Remove from oven; discard bay leaves. Let stand 10 minutes before serving. Meanwhile, cook rice according to package directions.
5.
To serve, divide rice evenly among 4 serving dishes; top with bean mixture. Garnish, if desired.
Nutritional Information:
| Serving Size: 6 | |
| Sodium | 884 mg |
| Protein | 29 g |
| Fiber | 15 g |
| Carbohydrate | 83 g |
| Cholesterol | 46 mg |
| Saturated Fat | 1 g |
| Total Fat | 7 g |
| Calories from Fat | 12 % |
| Calories | 494 |
Dietary Exchange:
| Vegetable | 1 |
| Starch | 5 |
| Meat | 2 |
This recipe appears in:
Southern
