| 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 |
|
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 |
t |
Worcestershire sauce |
| 1/2 |
t |
Dried oregano |
|
|
Pepper to taste, a lot for |
|
|
my taste! : |
| 1 |
t |
Chili powder |
| 1/8 |
t |
Salt |
| 1 |
|
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!) In a medium saucepan, combine onion, garlic, and beef
stock; cover and bring to boil. Reduce heat and simmer for 8 to 10
minutes or until onion has softened. Stir in kidney beans, rice, green
pepper, Worcestershire sauce, oregano, pepper, chili powder, salt and
hot pepper sauce. Simmer until hot 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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