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Budget Red Beans and Rice

 

26

Yield

12

servings

Prep

10

min

Cook

1

hrs

Ready

1

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
 

Ingredients

½ pound red kidney beans
rinsed
½ pound pinto beans
4 cups water
4 cups chicken broth
2 each garlic cloves
2 each bay leaves
*
1 can tomatoes
*
1 jar pimentos
*
1 large green bell peppers
chopped
1 large onions
chopped
1 cup celery
chopped
1 can green chili peppers
*
¼ cup parsley leaves
snipped
1 teaspoon paprika
1 teaspoon salt
1 teaspoon 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

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Nutrition Facts

Serving Size 235g (8.3 oz)
Amount per Serving
Calories 7516% of calories 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?

 

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