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Black Beans and Rice
| Black Beans and Rice |
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| 1 1/2 lb |
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dried black turtle beans |
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| 1 |
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large bell pepper, diced |
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| 1 |
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hot pepper (optional) |
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tabasco (optional) |
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| 4 |
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onions, diced |
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| 6 |
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cloves garlic, chopped |
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| 3/4 cup |
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celery, diced |
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| 1/4 cup |
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parsley, chopped |
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| 2 tbs |
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oregano, chopped |
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| 2 tbs |
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basil, chopped |
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| 2 |
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bay leaves |
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| pinch |
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ground cloves |
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| 1/2 tsp |
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ground cumin |
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| 4 |
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beef boullion cubes |
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| 1 lb |
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lean bulk pork sausage |
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| 1 lb |
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pork, boneless cubed |
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| 1 lb |
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stew beef chunks |
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| 1/2 lb |
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ham, smoked (1/2" cubes) |
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| 1 1/2 lb |
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smoked link sausage cut into 1" to 2" lengths |
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salt to taste |
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pepper to taste |
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| 2 tbs |
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vinegar |
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| Beans |
| 1 |
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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| Servings: 20 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| Amount Per Serving |
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| Calories |
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504.95 |
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| Calories From Fat (60%) |
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303.21 |
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% Daily Value |
| Total Fat 33.31g |
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51% |
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| Saturated Fat 11.84g |
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59% |
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| Cholesterol 73.99mg |
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25% |
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| Sodium 966.38mg |
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40% |
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| Potassium 858.38mg |
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25% |
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| Carbohydrates 26.57g |
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9% |
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| Dietary Fiber 9.29g |
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37% |
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| Sugar 2.11g |
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| Sugar Alcohols 0.00g |
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| Net Carbohydrates 17.28g |
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| Protein 24.53g |
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49% |
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| Recipe Type |
| Main Dish, Meat |
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| Recipe Source |
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Source: Culinary Cafe
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