Tuesday, September 6, 2011

Washday Red Beans

Washday Red BeansI attended grad school, very briefly, in Louisiana. On my first visit, the head of the department took me out to lunch. Not being a big seafood fan, I chose red beans and rice. I was told I'd chosen a classic Louisiana dish that was traditionally served on Mondays, washdays. I found polish sausage on sale last week and was really craving red beans and rice. This dish isn't quite authentic, but it comes close enough to make my taste buds happy.

1½ lbs yellow squash
1 t salt, divided
½ c chopped onion (2 oz)
¾ c chopped green bell pepper (4 oz)
1 c chopped celery (4 oz)
1 T oil
14 oz polish sausage, halved lengthwise and sliced
½ c canned red beans, undrained (4½ oz)
½ t thyme
½ t black pepper
½ t cayenne pepper
1 bay leaf
2 T butter
  1. Using a julienne peeler or a sharp knife, make long, thin noodles from squash skin and flesh. Cut noodles into ½-in pieces.
  2. Sprinkle squash with ½ t salt, stir to combine, and set aside.
  3. Sauté onion, pepper, and celery in oil over medium high heat until softened.
  4. Add sausage and cook until browned.
  5. Pour in beans, thyme, peppers, bay leaf, and remaining salt. Add enough water to cover contents. Bring to a boil.
  6. Reduce heat and let simmer uncovered 2 hours, stirring occasionally. (Add more water as needed).
  7. Drain squash well. Sauté in butter over medium high heat until tender (6-8 min).
  8. Serve sausage and beans atop squash.
Nutrition Facts
Serving Size ¼ recipe
Serving per Recipe 4
Amount per Serving
Calories 467
Total Fat 37.9 g
  Saturated Fat 14.5 g
  Polyunsaturated Fat 4.5 g
  Monounsaturated Fat 16.5 g
Cholesterol 85 mg
Sodium 1630 mg
Potassium 720 mg
Total Carbohydrates 15.2 g
  Dietary Fiber 5.1 g
  Sugars 2.6 g
Protein 17.1 g

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