| 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.
A Message from our Provider:
“God wants to be your best friend”