Savory Beans and Rice

[Guest guest]

* Exported from MasterCook *

 

Savory Beans and Rice

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 1/4 cups dry red beans or dry red kidney beans

1 large onion -- chopped (1 cup)

3/4 cup sliced celery

2 cloves garlic -- minced

1/2 vegetable bouillon cube

1 teaspoon dried basil -- crushed

1 bay leaf

1 1/4 cups water

1 1/4 cups brown rice

1 14.5 oz can stewed tomatoes

1 4-ounce can diced green chiles -- drained

few dashes bottled hot pepper sauce

 

Rinse beans; place in a large saucepan. Add enough water to cover beans by 2

inches. Bring to boiling; reduce heat. Simmer for 10 minutes. Remove from heat.

Cover and let stand for 1 hour. (Or, place beans in water in a large saucepan.

Cover; let soak in a cool place overnight.) Drain and rinse beans. In a 3 1/2-

or 4 -quart crockery cooker combine beans, onion, celery, garlic, bouillon,

basil, and bay leaf. Pour the 1 1/4 cups water over all. Cover and cook on

low-heat setting for 9 to 10 hours or on high heat setting for 4 to 5 hours.

 

Cook brown rice according to package directions; keep warm. Remove bay leaf from

bean mixture; discard. Stir undrained stewed tomatoes, chili peppers, and hot

pepper sauce into cooked beans. Cook 30 minutes more. Serve bean mixture over

hot cooked rice.

 

Source:

" MC Formatted by Karen C. Greenlee "

 

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

 

Per Serving (excluding unknown items): 309 Calories; 2g Fat (4.5% calories from

fat); 13g Protein; 62g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 122mg

Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat.

 

NOTES : From BHG.com

Nutr. Assoc. : 26121 0 0 0 1683 0 0 0 0 0 0 0