Name: New Orleans Red Beans and Rice
Ingredients: 1 c Beans, kidney; 6 c ;water; 1 lb Tomatoes, canned; undrained, chopped; 4 Garlic cloves; finely chopped; 2 c Onions; chopped; 1 c Green pepper; chopped; 1 c Celery; chopped; 1 Bay leaf; 2 ts Basil; 3/4 ts Thyme; 1/4 ts Pepper; Salt to taste; Few drops bottled hot sauce; 3 c Rice, brown; cooked

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Vegetarian	6	Servings

INGREDIENTS

1	c	Beans, kidney
6	c	;water
1	lb	Tomatoes, canned; undrained, chopped
4		Garlic cloves; finely chopped
2	c	Onions; chopped
1	c	Green pepper; chopped
1	c	Celery; chopped
1		Bay leaf
2	ts	Basil
3/4	ts	Thyme
1/4	ts	Pepper
		Salt to taste
		Few drops bottled hot sauce
3	c	Rice, brown; cooked

INSTRUCTIONS

Soak beans:
Place beans and 4 cups of the water in a large saucepan. Bring to a boil
over medium heat. Boil 2 minutes. Remove from heat, cover, and let stand 1
to 2 hours.
To cook:
Drain beans and return to saucepan. Add remaining ingredients, except rice,
along with remaining 2 cups of water. Bring to a boil over medium heat.
Reduce heat to low, cover, and cook 1 1/2 hours, until beans are tender.
Remove and discard bay leaf.
To serve, place 1/2 cup of cooked rice on each of six serving plates.
Divide bean mixture evenly and spoon over rice.
Per serving: 272 cal; 13 g prot; 2 g fat; 54 g carb; 157 mg sod; 0 chol
Lean, Luscious and Meatless by Bobbie Hinman and Millie Snyder/MM by
DEEANNE
Posted to MM-Recipes Digest V4 #057 by BobbieB1@aol.com on Feb 25, 1997.

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