Recipe courtesy of Eric Adjepong
From:
Food Network Magazine
Baked Red Beans
Getting reviews...
- Level: Easy
- Total: 1 hr 30 min (plus overnight soaking)
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 235
- Total Fat
- 13 g
- Saturated Fat
- 3 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 5 g
- Sugar
- 17 g
- Protein
- 7 g
- Cholesterol
- 13 mg
- Sodium
- 309 mg
- Level: Easy
- Total: 1 hr 30 min (plus overnight soaking)
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 235
- Total Fat
- 13 g
- Saturated Fat
- 3 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 5 g
- Sugar
- 17 g
- Protein
- 7 g
- Cholesterol
- 13 mg
- Sodium
- 309 mg
Ingredients
Directions
- Rinse the peas, then soak overnight in cool water. Drain and rinse again before cooking.
- Preheat the oven to 325 degrees F. Heat the olive oil in a Dutch oven over high heat. Add the bacon and cook until starting to render fat, about 2 minutes. Add the onion and garlic and cook 3 minutes, stirring often, until the onion is translucent and the bacon is crisp.
- Gently crush the tomatoes, then add to the pot along with the drained peas, Cajun seasoning, thyme, bay leaves, molasses and stock; stir. Bring to a simmer, then cover with a lid. Transfer to the oven and bake until the peas are tender without falling apart, 1 to 1 1/2 hours. Before serving, stir in the vinegar and remove the bay leaves and thyme sprigs.
