| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegan | Main dish, Vegan | 1 | Recipe |
INGREDIENTS
| 1 | lb | Dried pinto beans, 2 cups |
| 4 | c | Uncooked AM Rice |
| Medium or Long Brown | ||
| 1 1/2 | c | Finely chopped celery |
| 1 1/2 | c | Finely chopped onions |
| 1 1/2 | c | Finely chopped green pepper |
| 5 | Bay leaves | |
| 1 | t | White pepper |
| 3/4 | t | Cayenne pepper |
| 1/2 | t | Black pepper |
| 1 | t | Tabasco sauce, optional |
| according to taste | ||
| 2 | t | Thyme |
| 1 1/2 | t | Garlic powder |
| 1 1/2 | t | Oregano |
| 1 1/2 | t | Paprika |
| 6 | oz | Tomato paste |
INSTRUCTIONS
Cover beans with water and soak overnight. Drain and rinse before cooking. Combine beans with 5 cups water and bring to a boil. Reduce heat, cover and simmer 45 minutes to 1 hour, stirring occasionally. Add another 4 cups water and add celery, onion, bell pepper, bay leaves, and remaining ingredients. Cook until beans are tender and begin breaking up. Cook rice. To serve, mound 3/4 cup rice on plate and spoon generous serving of beans over the rice. (Yield: For a Crowd) Source: Arrowhead Mills "Variety Bean Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip
A Message from our Provider:
“Most people want to serve God, but only in an advisory position.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 737
Calories From Fat: 46
Total Fat: 5.5g
Cholesterol: 0mg
Sodium: 2762.4mg
Potassium: 4439.4mg
Carbohydrates: 151.5g
Fiber: 43.8g
Sugar: 45.1g
Protein: 36.4g