Gf Red Beans & Rice New Orleans Style Recipe




Gf Red Beans & Rice New Orleans Style Ingredients

1 tsp canola oil
3 cloves garlic, minced
2 onions, chopped
1 green sweet pepper, chopped
1 stalk celery, chopped
1 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp crushed red chili pepper
1 cup beef or vegetable stock
2 cup cooked red kidney beans
1/4 lb lean ham, cubed
2 cup hot cooked brown rice
1 fresh parsley or cilantro

A Recipe for
Gf Red Beans & Rice New Orleans Style

 

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Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water




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This is a recipe for Gf Red Beans & Rice New Orleans Style from the recipe cookbook of Recipes-to-go (Bean)


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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.




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Gf Red Beans & Rice New Orleans Style

When baking, follow directions. When cooking, go by your own taste.

Laiko Bahrs






Gf Red Beans & Rice New Orleans Style Directions

Heat oil over medium heat in a nonstick skillet. Cook garlic, onions,
green pepper and celery, stirring often, for about 5 minutes or until
onion is translucent.

Stir in seasonings, pour in stock.

With fork, crush about 1/3 of the beans. Add to skillet along with
ham, stir well. Bring to a boil, reduce heat. Simmer, stirring
occasionally, for about 20 minutes or until thickened. Spoon over
rice. Garnish with parsley.

1/4 recipe = 302 calories, 2 1/2 starch, 1 1/2 protein, 1 extra
choice 5 grams total fat, 16 mg cholesterol, 15 grams protein, 48
grams carbohydrate, 583 mg sodium, 582 mg potassium. High Fibre.

Adapted from Full of Beans by V. Currie & Kay Spicer, 1993 Shared but
not tested by Elizabeth Rodier March 94

Serves: 4

 

 

 

 

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