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Email to Master Chef Don F. Easley Jr.      

    Black Beans and Rice

    Source of Recipe

    Master Chef Don's 2008 Collection

    Recipe Introduction

    Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients. Amount Per Serving Calories 504.95 Calories From Fat (59%) 300.12 % Daily Value Total Fat 33.31g 51% Saturated Fat 11.84g 59% Cholesterol 73.99mg 25% Sodium 966.38mg 40% Potassium 858.38mg 25% Carbohydrates 26.57g 9% Dietary Fiber 9.29g 37% Sugar 2.11g Sugar Alcohols 0.00g Net Carbohydrates 17.28g Protein 24.53g 49%

    Recipe Link: RecipeCircus.com/recipes/MasterChefDon

    List of Ingredients



    1 1/2 lb dried black turtle beans
    1 large bell pepper, diced
    1 hot pepper (optional)
    tabasco (optional)
    4 onions, diced
    6 cloves garlic, chopped
    3/4 cup celery, diced
    1/4 cup parsley, chopped
    2 tbs oregano, chopped
    2 tbs basil, chopped
    2 bay leaves
    pinch ground cloves
    1/2 tsp ground cumin
    4 beef boullion cubes
    1 lb lean bulk pork sausage
    1 lb pork, boneless cubed
    1 lb stew beef chunks
    1/2 lb ham, smoked (1/2" cubes)
    1 1/2 lb smoked link sausage cut into 1" to 2" lengths
    salt to taste
    pepper to taste
    2 tbs vinegar



    Recipe

    Beans
    Wash and look for gravel then soak overnight in a bowl being sure beans are well covered with water. For cooking use a large crock pot.

    Meats
    1 First, brown bulk sausage in a skillet and pour off excess grease. Add other meats and stir to brown. Add bell pepper, onion, garlic, celery, and spices. Salt and pepper moderately, taste after cooking several hours and add more if needed.
    2 Add beans and soak water. If necessary add more water to cover entire ingredients by at least two inches. Stir in four bouillon cubes. Cover and cook on crock pot high for three hours then turn to low for at least six hours.
    3 Serve beans and meat over rice. Serve in a soup bowl and top with fresh chopped onion.

 

 

 


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