Weekday Black Beans and Rice


Food.com
50 mins (prep 20, cooking 30)
18 ingredients
6 servings
My family loves this recipe and it's so easy to throw together after work. It's pretty spicy, how spicy depends on the andouille sausage that you use, mine was quite hot and so the resulting dish was spicy hot, but good. I reduced the amount of red pepper flakes to appease my family's preference. This will make your house smell as if you've been cooking, rather than out working, all day! I found this in the Chicago Tribune, the author, Donna Pierce, re-worked her Grandma's recipe to make it after-work friendly.

Categories:  served-hot , <-60-mins , onions , seasonal , super-bowl , equipment , soups-&-stews , one-dish-meal , black-beans , low-cholesterol , lunch~snacks , main-dish , kwanzaa , beans , american , meat , southern-u.s. , healthy-2 , stove-top , north-american , comfort-food , taste~mood , spicy , low-in... , time-to-make , holiday , new-years , presentation , pork-sausage , pork , healthy , vegetable ,
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Ingredients

Nutrition

Serving Size (242.8 g)
Servings 6
Amount per Serving
Calories 580.9 Calories from Fat 94.14
% Daily Value *
Total Fat 10.46g 96.57%
Saturated Fat 2.85g 85.64%
Trans Fat 0.0g %
Cholesterol 48.64mg 97.29%
Sodium 16841.23mg 4210.31%
Total Carbohydrate 76.36g 152.72%
Dietary Fiber 13.82 g 331.63%
Sugars 10.3 g %
Protein 47.01g 564.12%
Vitamin A 674.88IU% Vitamin C 15.64mg%
Calcium 154.56mg% Iron 8.07mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
andouille sausage, stalks celery, large, cloves garlic, fresh thyme, fresh ground black pepper, chopped cilantro
 

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