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Budget Red Beans & Rice

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Submitted by wizwick

YIELD

12 servings

PREP

10 min

COOK

1 hrs

READY

1 hrs

Ingredients

½ 226.8
POUND G RED KIDNEY BEANS
rinsed
½ 226.8
POUND G PINTO BEANS
4 946
CUPS ML WATER
4 946
CUPS ML CHICKEN BROTH
2 2
EACH EACH GARLIC CLOVES
2 2
EACH EACH BAY LEAVES *
1 1
CAN CAN TOMATOES *
1 1
JAR JAR PIMENTOS *
1 1
LARGE LARGE GREEN BELL PEPPERS
chopped
1 1
LARGE LARGE ONIONS
chopped
1 237
CUP ML CELERY
chopped
1 1
¼ 59
CUP ML PARSLEY LEAVES
snipped
1 5
TEASPOON ML PAPRIKA
1 5
TEASPOON ML SALT
1 5
TEASPOON ML VINEGAR

Directions

Place beans in a dutch oven with water.

Bring to a boil; simmer 2 minutes.

Remove from the heat.

Cover and let stand for one hour. Drain and rinse beans.

Return to Dutch oven with broth, garlic and bay leaves; bring to a boil.

Reduce heat, cover and simmer for 1¼ hours. Stir in all remaining ingredients.

Cover and simmer for one hour or until beans and vegetables are tender and gravy is thick.

Remove bay leaves. Serve over rice.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 235g (8.3 oz)
Amount per Serving
Calories 75 16% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 480mg 20%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 9g
Vitamin A 6% Vitamin C 32%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
 
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