Savory Beans & Rice

[Guest guest]

* Exported from MasterCook *

 

Savory Beans & Rice

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 108

Serving Size : 5 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Rice Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 1/4 cups dry red beans

OR dry red kidney beans

4 cups water

2 1/2 cups water

3/4 cup chopped onion

1/2 cup sliced celery

2 cloves garlic -- minced

2 teaspoons instant vegetable bouillon granules

1 teaspoon dried basil -- crushed

1 bay leaf

1 1/4 cups regular brown rice

14 1/2 ounces canned low-sodium stewed tomatoes -- undrained

4 ounces canned diced green chili peppers -- drained

Few dashes bottled hot pepper sauce

 

For a mild flavor, use only a drop or two of hot pepper sauce. If you like

lots of heat, dash in a little more.

 

Rinse beans. in a large saucepan combine beans and the 4 cups

water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from

heat. Cover and let stand for 1 hour. (Or, place beans in the water in

saucepan. Cover and let soak in a cool place for 6 to 8 hours or

overnight) Drain and rinse beans.

 

Return beans to saucepan. Add the 2 1/2 cups water, the onion, celery,

garlic, bouillon granules, basil, and bay leaf. Bring to boiling; reduce

heat, simmer, covered, 1 1/2 to 1 3/4 hours or until beans are tender,

stirring occasionally. Remove bay leaf.

 

Meanwhile, cook the brown rice according to the package directions, except

omit the salt. Keep rice warm.

 

Stir undrained stewed tomatoes, chili peppers, and hot pepper sauce into

cooked beans. Bring to boiling; reduce heat. Simmer, uncovered, about 10

minutes or to desired consistency. Serve bean mixture over hot cooked

brown rice.

 

Makes 5 main-dish servings.

 

Preparation time: 20 minutes. Soaking time: 1 hour. Cooking time: 1 hour

40 minutes.

 

Per serving: 353 Calories; 2 G Total fat; 0 G Saturated fat; 0 MG

Cholesterol; 465 MG Sodium; 70 G Carbohydrate; 7 G Fiber; 15 G

Protein. Exchanges: 4 starch, 1 vegetable,

 

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