Recipe - Red Beans Yo Mamas

1 pound Dried red beans; rinsed and
soaked
Seasoning Mix
2 teaspoon Dry mustard
2 teaspoon Salt
1 teaspoon Cayenne
1 teaspoon Ground cumin
1 teaspoon Garlic powder
1 teaspoon Onion powder
1 teaspoon Dried oregano
1 teaspoon Ground dried pasilla chile
1 teaspoon Black pepper
1 teaspoon Dried thyme
One half teaspoon White pepper
beans
2 tablespoon Vegetable oil
2 cup Onion; chopped
1 cup Green bell pepper; chopped
2 tablespoon Fresh garlic; minced
2 tablespoon Fresh ginger; minced
7 cup Chicken stock; or veggie
stock
One fourth cup Fresh parsley; chopped
Optional
1 pound Smoked sausage; lowfat
turkey

Day 1: Add enough water to the red beans to cover them by 3 or 4 inches,
and soak overnight in the refrigerator. As the beans absorb the water;
they'll more than double in volume.

Day 2: Combine the seasoning mix ingredients in a small bowl. Drain the
beans and set them aside.

Heat the oil over high heat and add 1 cup of the onions, bell pepper, and
sausage (if using). Cook, stirring frequently, for 6 minutes. Add the
garlic, ginger, remaining onions, beans, and seasoning mix. Cook for 5
minutes, add the stock, stir well and cover. Bring to a boil, reduce heat
to low and simmer until the beans are tender and starting to break (about 2
hours). Add the parsley, stir, and remove from heat.

Serve over hot rice.

Per serving: 270 Calories; 4g Fat (15% calories from fat); 15g Protein; 42g
Carbohydrate; 0mg Cholesterol; 2429mg Sodium Food Exchanges: 2 1/2
Starch/Bread; 1 Lean Meat; 1 Vegetable; One half Fat

NOTES : Use these beans and the liquid in the Red Bean Bread.

Recipe by: Fiery Foods that I Love, Paul Prudhomme

Posted to EATLF Digest by "Ellen C." ellen@elekta.com on Feb 16, 1998