Red Beans and Rice
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Serves8 (3/4 cup each)
SWAP ScoreWhat's this?
Ingredients
- 2 cups beans, kidney, dry
- 8 cups water
- 1 1/2 cups onion, chopped
- 1 cup celery, chopped
- 4 bay leaves
- 3 tablespoons garlic, minced
- 3 tablespoons parsley, chopped
- 2 teaspoons thyme, dried
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup green pepper, chopped
Directions
- In a 5-quart pot, mix beans, water, onion, celery and bay leaves. Bring to boiling; reduce heat.
- Cover and cook over low heat for about 1-1/2 hours or until beans are tender. Stir and mash beans against side of pan.
- Add garlic, parsley, thyme, salt, black pepper, and green pepper.
- Cook uncovered, over low heat, until creamy, about 30 minutes. Remove bay leaves. Serve over hot cooked rice.
Recipe Tips
Serve with steamed vegetables for a complete meal.
Nutrition Facts
Red Beans and Rice
Amount Per Serving (3/4 cup eachg)
Calories 110
Calories from Fat 9
% Daily Value*
Total Fat 1g
2%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 76mg
25%
Sodium 522mg
22%
Potassium 334mg
10%
Total Carbohydrates 21g
7%
Dietary Fiber 4g
16%
Sugars 8g
Protein 7g
14%
Vitamin A
8%
Vitamin C
32%
Vitamin D0%
Calcium
5%
Iron
10%
* Percent Daily Values are based on a 2000 calorie diet.
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