Savory Beans and Rice

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Savory Beans and Rice

Prep Time: 20 minutes Cooking Time: 9 to 10 hours plus 30 minutes

Source: Better Homes and Gardens

 

 

Printed from BHG.com

 

Ingredients

 

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 of a vegetable bouillon cube

1 teaspoon dried basil, crushed

1 bay leaf

1 1/4 cups water

1 1/4 cups brown rice

1 14 1/2-ounce can stewed tomatoes

1 4-ounce can diced green chili peppers, drained

Few dashes bottled hot pepper sauce

 

Directions:

 

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.

 

Nutritional facts per serving

 

calories: 383 , total fat: 3g , saturated fat: 0g , cholesterol:

0mg , sodium: 406mg , carbohydrate: 74g , fiber: 10g , protein: 16g ,

vitamin A: 4% , vitamin C: 22% , calcium: 11% , iron: 21%