Budget Red Beans and Rice
26
26
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.
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?
