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Ham: Bayou Red Beans & Rice

Source of Recipe

AHA Delicious Decisions Cookbook - online
Serves 8 (1-1/2cups per serving)

1 pound dried red kidney beans (2 1/2 cups)
Water
1 ham bone
1 cup chopped fresh low-fat ham
1 large onion, chopped
2 stalks celery with leaves, chopped
2 teaspoons hot pepper sauce
1 1/3 cups uncooked white rice

Rinse and pick over beans. Place beans and 4 cups water in a glass bowl and soak overnight. Drain and rinse beans. Place beans in a large heavy pan, stockpot or Dutch oven. Add 4 cups fresh water and remaining ingredients, except rice. Place over medium-high heat. Bring to a boil. Reduce heat and simmer 3 hours, or until beans are tender. Add water when necessary during cooking. Water should barely cover beans at end of cooking time.

Cook rice according to package instructions, omitting salt and butter or margarine. Remove ham bone and 1 cup of beans from mixture. Place beans in a blender or the work bowl of a food processor fitted with a metal blade. Process until beans are mashed to a paste. Return mashed beans to mixture in pan. Cut meat off bone and add to beans. Stir until liquid is thickened.

Divide rice equally into 8 individual bowls and top with equal amounts bean mixture.

One 1-1/2-cup serving equals: Calories: 341...Protein: 20 g...Carbohydrates: 59 g...Total Fat: 3 g (Saturated Fat: 1g...Polyunsaturated Fat: 1 g... Monounsaturated Fat: 1 g)...Cholesterol: 14 mg...Sodium: 299 mg