Cajun Red Beans and Rice

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Cajun Red Beans and Rice

Cajun Red Beans and Rice
1 lb. dry red beans
1½ to 2 lbs. meaty ham shanks
4 to 4½ cups water
4 cloves garlic, minced
1 large onion, chopped
1½ cups chopped celery
1 cup chopped green bell pepper
1 tbsp. Worcestershire sauce
2 tsp. Cajun or Creole seasoning, or to taste
Tabasco Sauce, salt and pepper to taste
Cooked white rice

Prep: 20 minutes, Soak: 1 hour or overnight
Cook: 2½ to 3 hours (mostly unattended), Serves: 8

1. Soak or quick soak beans according to package directions; drain well.

2. Place beans, ham, water, garlic and onion in a large pot and bring to a boil. Reduce heat and simmer, covered, for 1½ hours or until beans are tender.

3. Let cool slightly, then remove ham shank. Shred ham and add back to pot with celery, bell pepper, Worcestershire and seasoning; cover and cook for 1 hour more or until mixture is thickened. Season to taste with Tabasco Sauce, salt and pepper and serve over rice.

Nutritional Information:
(509 g): 620 calories, 44 g protein, 11 g total fat (4 g sat., 0 g trans), 85 g carbohydrate, 9 g fiber, 3 g sugar, 90 mg cholesterol, 460 mg sodium, 13 points


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