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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the beans overnight, if possible. The next day, drain and put fresh water in the pot. (This helps reduce the flatulence factor.) | 2. Bring the beans to a rolling boil. Make sure the beans are always covered by water, or they will discolor and get hard. Boil the beans for about 45 - 60 minutes, until the beans are tender but not falling apart. Drain. | 3. While the beans are boiling, sauté the Trinity (onions, celery, bell pepper) until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally. | 4. After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the liquid smoke (or ham hock), smoked sausage/turkey sausage, seasonings, and just enough water to cover. | 5. Bring to a boil, then reduce heat to a low simmer. Cook uncovered for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. I taste the broth at around 1.5 hours and adjust seasonings as they cook down. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot. | 6. NOTE: If the beans are old -- say, older than six months to a year -- they won't get creamy. Make sure the beans are reasonably fresh. If it's still not getting creamy, take 1 or 2 cups of beans out and mash them, then return them to the pot and stir. | 7. If you can -- let the beans cool, stick them in the fridge, and reheat and serve for dinner the next day. They'll taste a LOT better. When you do this, you'll need to add a little water to get them to the right consistency. | 8. Serve generous ladles-ful over hot white long-grain rice, with good French bread. I also have a bottle of hot sauce on the side for those who like it spicy! | ---------------------------------------------------------------------------

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
onion	1		chopped	60.0	14.01	1.65	0.15
bell pepper	1		chopped	0.0	0.0	0.0	0.0
celery rib	5		chopped	0.0	0.0	0.0	0.0
garlic clove	3 -5		minced	0.0	0.0	0.0	0.0
liquid smoke	1	teaspoon	smoked smoked diced	0.0	0.0	0.0	0.0
andouille sausage	1 - 1 1/2	1/2	sliced	0.0	0.0	0.0	0.0
thyme leaf	1/2 - 1	teaspoon	crushed dried	0.0	0.0	0.0	0.0
bay leaf	1 -2			-	-	-	-
tabasco sauce		dashes		0.0	0.0	0.0	0.0
worcestershire sauce	3 -6	dashes		-	-	-	-
creole seasoning	1	teaspoon		0.0	0.0	0.0	0.0
salt				-	-	-	-
rice			cooked	-	-	-	-

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