Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Red Bean | not in our table | 0 |
| Water | not in our table | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup dry red beans
- 4 cups water
- 1 pound hot Italian sausage, cut into 1/2-inch slices*
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon marjoram
- 1 bay leaf
- 1 28-ounce can peeled tomatoes
- 1 cup uncooked rice
- 1/2 cup coarsely chopped celery
- 1 medium green bell pepper, coarsely chopped
- =
Directions
Wash beans. Soak beans in water overnight. (Or, for quick soak method, bring beans and hot water to boil and boil for 2 minutes. Remove from heat, cover with plastic wrap, and let stand 1 hour.)
Brown sausage in large saucepan or Dutch oven. Discard all but 1 tablespoon fat. Add onions and garlic to pan; cook until tender. Add beans and soaking liquid, salt, marjoram, and bay leaf. Cover and simmer 1-1/2 hours, or until beans are almost tender.
Drain and chop tomatoes, reserving liquid. Add tomatoes, reserved liquid, and rice to beans. Bring to a boil. Cover; simmer 10 minutes, stirring once or twice. Add celery and green pepper; cover and simmer an additional 15 minutes, stirring once or twice, until rice is tender. Remove bay leaf. Serve with warm corn bread, if desired.