← Back to Search Results Cajun, Southern
red-or-white-beans-eula-maersquos-way

Comments: 0
 

Recipe

Yield : Makes about 20 servings

Ingredients

  • ¼ cup bacon drippings
  • 3½ cups chopped yellow onions
  • 2 cups seeded and chopped green bell peppers
  • 1½ cups chopped celery
  • 3 garlic cloves, peeled
  • 1 pound salt pork, cut into small chunks
  • 2 pounds dried red kidney beans or 1 pound navy beans, picked over and rinsed in cool water
  • 2 teaspoons salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon Tabasco brand pepper sauce
  • 4 bay leaves
  • Chopped green onions for garnish
  • Chopped fresh parsley leaves for garnish
  • Hot cooked long grain white rice (see Notes)

Directions

1. Heat the bacon drippings in a large, heavy pot or Dutch oven over medium heat. Add the onions, bell peppers, and celery and cook, stirring, until lightly golden, about 10 minutes. Add the garlic and salt pork and cook for 5 minutes. Add the beans and enough water to cover. Stir in the salt, black pepper, Tabasco, and bay leaves, bring to a boil, then reduce the heat to medium-low. Cook, partially covered, until the beans are tender and the mixture is creamy, about 2 hours, stirring occasionally. Add more water or broth if the mixture becomes dry.

2. Remove and discard the bay leaves. Serve hot, garnished with green onions and parsley, over rice.

Notes

For each cup of uncooked rice (1 cup raw = 3 cups cooked), add 2 cups cold water to a saucepan with 1 teaspoon salt, 1 teaspoon distilled white vinegar, and 1 tablespoon butter. All this goes in at once. Cover and bring to a boil, then reduce the heat to medium-low and cook until all liquid evaporates and the rice is tender, 20 to 30 minutes.


© 2002 McIllhenny Company
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include hot cooked long grain white rice.

358kcal (18%)
50mg (5%)
16mg (27%)
4mcg RAE (0%)
712mg
69mg
12g
3g
8g
31g
22mg (7%)
568mg (24%)
8g (38%)
21g (33%)
3mg (18%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

food-to-live-by Food to Live By
by Myra Goodman
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
new-american-table New American Table
by Marcus Samuelsson
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
american-masala American Masala
by Suvir Saran
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
lucid-food Lucid Food
by Louisa Shafia
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
flavor Flavor
by Rocco DiSpirito
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?