Nutritional Info

Nutrition Facts

Serving Size 1 (471g)

Calories 757
Calories from Fat 269 (35%)
Amount Per Serving %DIV
Total Fat 29.9g 46%
Saturated Fat 13.5g 68%
Monounsaturated Fat 12.1g
Polyunsaturated Fat 4.4g
Trans Fat 0.0g
Cholesterol 381.9mg 127%
Sodium 1650.3mg 72%
Potassium 930.7mg 20%
Total Carbohydrate 28.8g 10%
Dietary Fiber 1.5g 6%
Sugars 1.7g
Protein 82.2g 164%

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Recipe Description
A slow simmering, traditional Creole dish that is full of flavor and spice.
Prep time
24 hr 20 min
Cook time
2 hr 30 min
Ready In
26 hr 50 min


Serves Tool

Serves To:USMetric
16 Ounce(oz)  red kidney beans, dried
1 1/2 Pound(lb)  smoked ham hocks
1   large onion, chopped
2   large stalks celery, with leaves, finely chopped
1/2   green pepper, finely chopped
4 Clove(clv)  garlic, finely chopped
1   bay leaf
1/2 Teaspoon(t)  thyme, dried
1/2 Teaspoon(t)  oregano, dried
1/4 Teaspoon(t)  red pepper, crushed
6 Cup(c)  water
1/4 Teaspoon(t)  salt
1 Cup(c)  regualr long grain rice, cooked
2 Tablespoon(T)  scallions, sliced
2 Dash(ds)  hot pepper sauce, to taste


In large bowl, place beans with enough water to cover by 2 inches. Soak overnight. Drain and rinse beans. Place beans in 5 quart Dutch oven. Add ham hocks, onion, celery, green pepper, garlic, bay leaf, thyme, oregano, crushed red pepper and water. Heat to boiling. Reduce heat. Partially cover, and simmer, stirring occasionally, until beans are tender and creamy, 2 to 2 1/2 hours. With slotted spoon, transfer ham hocks to plate. Refrigerate until cool enough to handle. Remove any meat from hocks and chop. Stir meat and salt into beans and heat through. To serve, spoon hot rice into soup bowls and top with bean mixture. Sprinkle with scallions. Serve hot pepper sauce on the side.

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