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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in large Dutch oven over medium-high heat until hot. Add onion, bell pepper, celery and garlic; cook and stir 2 minutes. Stir in water, ham, salt, thyme, oregano, black pepper, ground red pepper and bay leaves. Bring to a boil. Reduce heat. Cover; simmer 1 hour. | 2. Add beans to ham mixture; bring to a boil over high heat. Reduce heat to low. Cover; simmer 1 hour or until beans are tender. | 3. Carefully ladle 1 cup bean mixture into food processor or blender container. Cover; process until mixture is smooth. Returnpureed mixture to Dutch oven; stir in sausage and tomato paste. | 4. Cook, uncovered, over medium heat 10 minutes or until thickened and bubbly, stirring occasionally. Remove bay leaves; discard. Serve in bowls over hot cooked rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1 1/2	1/2		179.01	0.0	0.0	20.25
onion	1	cup	chopped	64.0	14.944	1.76	0.16
green bell pepper	1	cup	chopped	29.19	6.394	1.0008	0.3753
celery	1	cup	chopped	16.16	2.9997	0.6969	0.1717
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
water	5	cups		0.0	0.0	0.0	0.0
ham	1/2		smoked cut	-	-	-	-
salt	1	teaspoon		-	-	-	-
thyme leaf	1	teaspoon	dried	201.7338	0.0	44.8801	1.1333
oregano leaf	1/2	teaspoon	dried	201.7338	0.0	44.8801	1.1333
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
red pepper	1/8	teaspoon	ground	0.1562	0.0344	0.0073	0.0017
bay leaf	2			-	-	-	-
red bean	12	ounces	drained	1122.6399	203.43599999999998	82.9053	0.8505
andouille sausage	1/2		cooked smoked smoked cut	201.7338	0.0	44.8801	1.1333
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
rice			cooked	-	-	-	-

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