Title: Not Yo' Mama's Red Beans And Rice
Categories: Bean Cajun Spice Lowfat
Yield: 6 Servings

1	lb	Red kidney beans -- or other
		Red beans
		Seasoning Mix:
2	ts	Salt
1 1/2	ts	Onion powder
1 1/2	ts	Dried basil
1	ts	Garlic powder
1	ts	Dry mustard
1/2	ts	Black pepper
1/2	ts	White pepper
1/2	ts	Dried oregano
1/2	ts	Cayenne
3	c	Chopped onion
1	c	Chopped green bell pepper
1/2	c	Chopped celery
8 1/2	c	Defatted chicken stock
2	c	Grape juice
4	c	Cooked long-grain white
		Rice

For the few of us who are very low fat eaters, here's Paul Prudhomme's very low fat recipe for RB&R. Feel free to fire it up as you see fit; the next time I make this I'm going to try some habanero powder from the habs I just got finished drying.

Day 1: Add enough water to the red beans to cover them by 3 or 4 inches, and soak overnight in the refrigerator. As the beans absorb the water; they'll more than double in volume.

Day 2: Combine the seasoning mix ingredients in a small bowl.

Drain the beans and set them aside.

Preheat a heavy 5-quart pot, preferrably non-stick, over high heat to 350 degrees, about 4 minutes.

Add 2 CUPS of the onions, the bell peppers, and the celery, and 1 TABLESPOON of the seasoning mix. Stir and cook until the vegetables start to turn brown, about 5 minutes. Add 1/2 CUP of the stock, scrape the bottom of the pot to clear all the browned bits, and cook 3 minutes. Add the REMAINING 1 cup of onions, stir, and cook 5 minutes. Add the drained beans, 5 CUPS of the stock, and the REMAINING seasoning mix. Stir and cook for 45 minutes, scraping the bottom of the pot occasionally to check for sticking. Add 1 CUP grape juice and continue to cook for 25 minutes. CAUTION: At this point, the starches in the beans start to break down and sticking will occur more often. It is therefore important to check and clear the bottom of the pan frequently. Add the REMAINING stock and grape juice, turn the heat to medium, and cook until the beans are tender, and the liquid is thick and begins to look creamy, about 30 to 35 minutes. Serve over the rice.

Per Serving: Calories 409 Protein 17g Fat 3g Carbohydrates 81g 5% calories from fat

NOTES : Red beans with rice is an old traditional New Orleans Monday supper dish. Monday used to be wash day, and the story goes that the beans could simmer while the laundry was being done. When the wash was finished, so were the beans. In the past, in order to make the beans really good, the cook started off with a lot of oil. While this recipe eliminates the oil, it still is mouth-watering.

MAKES ABOUT 7 CUPS, ENOUGH FOR 6 MAIN-DISH SERVINGS

cjackson@mv.us.adobe.com (Curtis Jackson) From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

Recipe By : Paul Prudhomme in "Fork in the Road"

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