| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Vegetable | 2 | Servings | |
INGREDIENTS
| 1/2 | c | Finely chopped onion |
| 1 | Clove (small) minced garlic | |
| 3/4 | c | Beef stock |
| 1 | cn | (14-oz) red kidney beans; drained and rinsed |
| 1 | c | Rice; cooked |
| 1/2 | c | Sweet green pepper; or green chiles; depending on your taste |
| 1 | ts | Worcestershire sauce |
| 1/2 | ts | Dried oregano |
| Pepper to taste (a lot for my taste! 🙂 | ||
| 1 | ts | Chili powder |
| 1/8 | ts | Salt (up to) |
| 2 | ds | Hot pepper sauce |
INSTRUCTIONS
Here's Louisiana Rice and Beans, from Power Eating, a lower fat cookbook that makes portions good for two or three people. The recipe calls for kidney beans, but you can use any bean you like (red or otherwise!) 1. In a medium saucepan, combine onion, garlic, and beef stock; cover and bring to boil. 2. Reduce heat and simmer for 8 to 10 minutes or until onion has softened. 3. Stir in kidney beans, rice, green pepper, Worcestershire sauce, oregano, pepper, chili powder, salt and hot pepper sauce. 4. Simmer until hot 5. Serve, topped with chopped red onion if you like. This is about two huge servings, and three if you have a piece of sausage or something with it. STIMPY@MARIMBA.WIMSEY.BC.CA REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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