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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sort and wash red beans. In a large soup pot, add 2 qrts cold water and red beans. Let soak overnight. (To speed up the process, you can bring them to a boil, simmer 2 minutes, remove from heat and let stand 1 hour before the next step.) DO NOT DRAIN WATER! | 2. Add onions, celery, and bell pepper to beans and bring to a boil. Cover, and reduce heat to simmer about 1 1/2 hours, or until beans are soft. DO NOT STIR MORE THAN NECESSARY. | 3. Stir in seasonings and sausage. Simmer 30 minutes more. | 4. Meanwhile cook a pot of rice, and serve the beans over the hot cooked rice, garnished with shredded cheddar cheese and chopped green onion. | 5. Note: Don't stir more than necessary - you don't want mushy beans. If you want thicker beans, remove the lid during the last 30 minutes of cooking time, or remove 1/2 cups of the beans and mash them before returning to the pot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red kidney bean	1	lb		1496.8566	271.2486	110.5406	1.1340000000000001
water	2	quarts		-	-	-	-
onion	2		chopped	88.0	20.548000000000002	2.42	0.22
celery	2	stalks	chopped	20.48	3.8016	0.8832	0.2176
bell pepper	1/2		chopped	-	-	-	-
salt	2 1/2	1/2		-	-	-	-
thyme	1 1/2	1/2		1.212	0.2934	0.0667	0.0202
oregano	1 1/2	1/2		3.975	1.0338	0.135	0.0642
garlic powder	1 1/4	1/4		12.8262	2.8183	0.6413	0.0283
cayenne pepper	3/4	teaspoon		4.293	0.7645	0.1621	0.2331
bay leaf	2			-	-	-	-
sausage	1		smoked cut	1401.6021	4.2638	54.3404	128.0493

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.