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

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    5 mins

    1 hrs 5 mins

    Virginia Cherry Blossom's Note:

    This is a traditional hearty chowder found in Cajun cooking and can be made vegetarian by leaving out the Andouille Sausage. This soup can be a meal in it's self and is said by some New Orlean cooks that it will bring good luck with eaten. Found this recipe in, "The Whole Foods Market Cookbook."

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the olive oil over medium-high heat, add the andouille sausage, and saute for 1 minute.
    2. 2
      Stir in the onion, celery, pepper, and garlic, and saute until the vegetables are tender.
    3. 3
      Reduce the heat to low, and stir in the dried thyme, basil, oregano, paprika, and bay leaf; cook for 3 minutes stirring often.
    4. 4
      Add the stock, tomato juice, and read beans. Bring the chowder to a boil, lower to a simmer, and cook uncovered for about 45 minutes, until the beans are tender but have not lost their shape.
    5. 5
      Stir in the rice, add fresh thyme sprigs, and continue to simmer for 15 minutes, until the rice is cooked. Season with salt and pepper.

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    Nutritional Facts for Red Beans and Rice

    Serving Size: 1 (410 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 363.1
     
    Calories from Fat 155
    42%
    Total Fat 17.2 g
    26%
    Saturated Fat 5.1 g
    25%
    Cholesterol 31.1 mg
    10%
    Sodium 1147.5 mg
    47%
    Total Carbohydrate 33.7 g
    11%
    Dietary Fiber 2.1 g
    8%
    Sugars 10.1 g
    40%
    Protein 19.0 g
    38%

    The following items or measurements are not included:

    fresh thyme

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