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RED BEAN AND HAM DIP

posted Dec 7, 2011, 3:34 PM by Unknown user
Jimmy L. Babin
Creative Cajun Cooking
This is the last rebellious act of a Crazy Cajun
to improve the Mexican
Bean Dip
Servings: 155
Yield: 77 1/2 Pounds
16 pounds dried red beans
5 pounds cured ham, CUBED
8 pounds onion
6 cups barbecue sauce
1 1/2 cups Worcestershire sauce
1 cup Creative Cajun Cooking Seafood Boil
6 1/2 cups Magic Swamp Dust Seasoning
2 pounds shallots, CHOPPED   (SEPARATE TOPS)
60 ounces gelatin powder
16 quarts water
  • Soak red beans in water over night.
  • Cook beans, ham, onions, barbecue sauce, Worcestershire sauce, Swamp Dust, and seafood boil until beans are tender
  • Puree mixture until smooth dilute gelatin in cold water and pour into pot along with shallot bottoms only cook for 10 minuets
  • Place shallot tops in containers, then spoon in mixture chill and serve at 40 degrees

Per Serving (excluding unknown
items): 246 Calories; 2g Fat (7.7%
calories from fat); 15g Protein; 43g Carbohydrate; 12g Dietary Fiber; 8mg Cholesterol; 338mg Sodium. Exchanges: 2 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fat; 1 Other
Carbohydrates.

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