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    You are in: Home / Recipes / Red Beans and Rice Recipe
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    Red Beans and Rice

    Average Rating:

    1 Total Reviews

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    • on December 08, 2013

      Comfort food, perfect seasoning! Made with 1 smoked ham hock and dish emerged with the perfect amount of salt. Used Goya "Central American Red Beans" as the "Small Red Beans" were called in our grocery store; (don't use the large kidney beans for this dish). The spiciness was mild; pass hot sauce at the table for those desiring more fire. You'll want to be in the house to enjoy the aroma as it cooks. I would definitely use fresh thyme again. As usual, this makes a large pot (it needed my 6 3/4-qt. Le Creuset to permit stirring without overflow); I could eat this everyday until there was no more. Saving some for DH on his return from hunting; it should taste even better after freezing. This was excellent comfort food reheated as we watched our first major snowfall of the season. Made for Pammyowl Cookathon.

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    Nutritional Facts for Red Beans and Rice

    Serving Size: 1 (601 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 521.0
     
    Calories from Fat 206
    39%
    Total Fat 22.9 g
    35%
    Saturated Fat 7.6 g
    38%
    Cholesterol 83.0 mg
    27%
    Sodium 867.3 mg
    36%
    Total Carbohydrate 44.8 g
    14%
    Dietary Fiber 1.4 g
    5%
    Sugars 6.9 g
    27%
    Protein 32.3 g
    64%

    The following items or measurements are not included:

    tasso

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