lf - red beans and rice

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* Exported from MasterCook *

 

Vegetarian Red Beans And Rice

 

Recipe By :Sue Kreitzman, Low-Fat Vegetarian Cookbook

Serving Size : 4 Preparation Time :0:00

Categories : Meatless

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large mild onion -- coarsely chopped

2 red bell peppers (peeled and cored) -- coarsely chopped

2 celery stalks -- chopped

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

pinch cayenne

1/4 teaspoon dried thyme

1/4 teaspoon dried oregano -- crumbled

1/2 cup red wine

1/2 cup vegetable stock

1 14-oz can chopped tomatoes

1 bay leaf

salt and black pepper

30 ounces canned red kidney beans -- drained and rinsed

2 cups cooked rice -- to serve

 

Put the vegetables, spices, herbs, wine and stock in a heavy-bottomed frying

pan. Cover and boil for 5-7 minutes. Uncover, reduce the heat, and simmer until

the vegetables are nearly tender and frying in their own juices.

 

Stir in the tomatoes and bay leaf. Season with salt and pepper, and simmer for 5

minutes.

 

Stir in the beans and simmer for 10 minutes more, or until the mixture is thick

and savory Discard the bay leaf, and serve with rice.

 

Source:

" Crossing Press 1994 "

Yield:

" 4 cups "

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Per Serving (excluding unknown items): 392 Calories; 2g Fat (4.7% calories from

fat); 16g Protein; 74g Carbohydrate; 17g Dietary Fiber; trace Cholesterol; 977mg

Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fat.

 

NOTES : It is said that Louis Armstrong (Satchmo) loved the classic New Orleans

(excuse me, " NAwlins " ) combination of red beans and rice so much that he signed

his letters " Red Beans and Ricely Yours. " Because I dote on brown rice (and its

nutritional profile is so high) I always serve these beans with the brown stuff;

but white is more traditional.--Sue Kreitzman

 

Nutr. Assoc. : 5646 4695 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

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