Buy it Again
Mam Papauls Seasoning Red Bean Mix - 2.5 Oz
Red Bean Seasoning Mix
The original New Orleans entree. A product of Certified Louisiana. Comments or questions? Call 1-800-EAT-KJUN (1-800-328-5586) or visit us at www.mampapauls.com for great recipe ideas and other product information. This New Orleans classic has been a traditional Monday lunch special. Mam Papaul always used a hambone in her red beans but you can use your favorite smoked sausage for a dish that is sure to become a family favorite. Facebook. YouTube. No MSG. The original New Orleans style entrees since 1972. My grandmother, Mam Papaul was known for her culinary skills and hospitality. She could always be counted on to greet unexpected guests with a warm embrace and one of her Cajun/Creole specialties. These authentic New Orleans Style entrees are now available in convenient, easy to prepare packages, just minutes from stove top to table top. - Nancy Wilson, Founder, Mam Papaul's.
Serving Size: 0.0625of pkg
Servings Per Container: 16
|Calories||Amount Per Serving
|% Daily Value|
|Calories From Fat||Amount Per serving 0|
|Total Fat||Amount Per serving 0g||0%|
|Saturated Fat||Amount Per serving 0g||0%|
|Trans Fat||Amount Per serving 0g|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 0mg||0%|
|Sodium||Amount Per serving 330mg||14%|
|Total Carbohydrate||Amount Per serving 2g||1%|
|Dietary Fiber||Amount Per serving 0g||0%|
|Sugars||Amount Per serving 0g|
|Protein||Amount Per serving 0g||0%|
Ham Flavored Soup Base (Hydrolyzed Soy Protein, Salt, Sugar, Hydrolyzed Corn Protein, Onion, Modified Food Starch, Soybean Oil, Disodium Inosinate, Disodium Guanylate, Silicon Dioxide, Spices, Natural Smoke Flavor and Caramel Color), Sprouted Wheat Flour, Onion, Bell Pepper, Celery, Garlic Powder, Flour (Bleached Wheat Flour, Niacin, Iron Thiamin Mononitrate, Riboflavin, Folic Acid), Ground Bay Leaf, Cayenne Pepper.
Warning Contains: Contains: wheat and soy.
Directions You'll Need: 5 quart pot; 3 quarts (12 cups) water; 1 pound of dried beans; 1 or a combination of the following to equal 1 pound: diced ham or tasso, ham hock, sliced smoked kielbasa or andouille sausage. 1. Place dry beans and water in pot. Bring to boil. Turn heat off and let soak for 1 hour. Drain beans. Add 3 quarts fresh water, Mam Papaul's Red Bean Seasoning mix and preferred meat into large pot, stir and bring to a boil. 2. Lower heat, simmer for approximately 2 hours or until beans are tender, stirring occasionally. Optional: to cream beans, mash some beans against the side of the pot with a spoon or remove 1 cup beans, place in a food processor or blender to puree. Return beans to pot. Stir well. 3. Serve over steamed rice. Tip: to shorten cooking time soak beans overnight in 4 quarts of water, drain and cook as directed. This process reduces cooking time and gassiness. Makes approximately 9 - 1 cup servings.
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