Viewed this recipe on another list and felt it was fine for the ff list:
* Exported from MasterCook *
Big Easy Spiced Red Beans
Recipe By :Susan Spicer, Bayona
Serving Size : 8 Preparation Time :0:00
Categories : Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup red beans -- soaked as directed
16 cilantro stems
2 1 inch cinnamon sticks
2 small cloves garlic -- finely chopped
1 teaspoon chili powder
1/2 teaspoon salt
Soak the beans in water for 1 hour then drain. In a small pan, cover the
beans with 2 inches of water.
Tie the cilantro stems and cinnamon sticks together with kitchen string. Add
the bouquet to the beans.
Bring to a boil, reduce the heat, and simmer for about 2 hours, adding more
water as necessary.
The beans should be covered with at least a half-inch of water at all times
while cooking.
When the beans are tender, remove about half of the beans and, using a fork,
mash them with some of the water, enough to make a smooth paste.
Add the mashed beans , garlic, chili powder, and salt to the whole beans.
Continue to cook until the mixture is thick and creamy, stirring
occasionally, about 15 minutes. Pour onto a large plate to cool.
Source:
"aarp: Modern Maturity Nov/Dec 1999"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 88 Calories; trace Fat (3.4% calories
from fat); 6g Protein; 17g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol;
143mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat.
NOTES : a dish from Susan Spicer, whose restaurant, Bayona, was cited by
Gourmet's 1998 Readers' Choice Poll as one of the top five restaurants in New
Orleans.
ubj: elf: Big Easy Spiced Red Beans xpost
Date: 2/26/2001 2:33:10 PM Eastern Standard Time
From: kitpath@xxxxxxxxxxxxx (PatHanneman)
Sender: eat-lf-errors@xxxxxxxxxxxxxxxxxx
To: eat-lf@xxxxxxxxxxxxxxxxxx
* Exported from MasterCook *
Big Easy Spiced Red Beans
Recipe By :Susan Spicer, Bayona
Serving Size : 8 Preparation Time :0:00
Categories : Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup red beans -- soaked as directed
16 cilantro stems
2 1 inch cinnamon sticks
2 small cloves garlic -- finely chopped
1 teaspoon chili powder
1/2 teaspoon salt
Soak the beans in water for 1 hour then drain. In a small pan, cover the
beans with 2 inches of water.
Tie the cilantro stems and cinnamon sticks together with kitchen string. Add
the bouquet to the beans.
Bring to a boil, reduce the heat, and simmer for about 2 hours, adding more
water as necessary.
The beans should be covered with at least a half-inch of water at all times
while cooking.
When the beans are tender, remove about half of the beans and, using a fork,
mash them with some of the water, enough to make a smooth paste.
Add the mashed beans , garlic, chili powder, and salt to the whole beans.
Continue to cook until the mixture is thick and creamy, stirring
occasionally, about 15 minutes. Pour onto a large plate to cool.
Source:
"aarp: Modern Maturity Nov/Dec 1999"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 88 Calories; trace Fat (3.4% calories
from fat); 6g Protein; 17g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol;
143mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat.
NOTES : a dish from Susan Spicer, whose restaurant, Bayona, was cited by
Gourmet's 1998 Readers' Choice Poll as one of the top five restaurants in New
Orleans.