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
Fresh parsley or cilantro
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
Servings: 4 servings
Gf Red Beans & Rice New Orleans Style Recipe brought to you by Recipe Ideas
Categories: Diabetic; Allergy; Main Dish; Rice
The History of Recipes
It is actually possible to trace the history of written cooking instructions far back into distant history, in truth as far back into recorded history as the early Egyptians, and possibly even further than that. Interesting though that maybe, mostly, these early cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered, according to experts in ancient history are some clay tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. As we move into Roman times around 25BC a roman called Apicius wrote a few documents which described recipes prepared by the Romans. In his scrolls, he tells us how the meals were split into appetizers, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the Roman chefs used a wide range of spices and herbs, including a few that will be familiar to modern chefs such as thyme, fennel and dill. Moving on, we find two interesting cookery books dating from the 14th Century ; a book titled `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these two books are not about the indian food that is served today, but rather descriptions of the types of food prepared for the rich and wealthy people of that period. Later, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from the holy land, such as parsley and basil. The introduction of these new herbs and spices led to an increase in recipe publications, the majority of which still exist in academic collections. By the advent of the 1900s, cook books were increasing in popularity due to better eduction, people having more free time and a general increase in wealth. |
We hope you enjoy this Gf Red Beans & Rice New Orleans Style recipe.
