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Brandy-Soaked Scallops
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
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
