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Meat: Bayou Red Beans & Rice

Source of Recipe

Unkown
Serves 8

1 pound dried red kidney beans, (2 ½ cups), (sorted for stones and rinsed)
2 cups Chicken broth (low-sodium variety)
1 ham bone
1 cup chopped low-fat, low-sodium ham
1 large onion, chopped (1-1/4 cups)
2 ribs celery with leaves, chopped
2 teaspoons red hot-pepper sauce
1 1/3 cups uncooked white rice

Prepare beans using package directions but substituting broth for 2 cups water for cooking. Add water as necessary so beans don’t become dry. Water should barely cover beans at end of cooking time. Add remaining ingredients except rice. Simmer, covered, for 1 hour, or until vegetables are tender, stirring occasionally.

Prepare rice using package directions, omitting salt and margarine. Meanwhile, remove ham bone from bean mixture. Set aside. Using a potato masher, mash about one fourth of the bean mixture while it is in the pot. Stir mixture. Cook over low heat until thick, about 10 minutes. Cut ham from bone and return meat to beans. To serve, put rice in individual bowls and top with bean mixture.

One serving equals: Calories 338... Protein 19g ... Carbohydrates 60g... Cholesterol 10mg... Total Fat (2g Saturated 1g)...Fiber 9g... Sodium 255mg