Penny's Beans - Adapted
Yield
4 servingsPrep
30 minCook
30 minReady
60 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beans
cooked |
|
| ½ | each |
onions
diced |
|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | cloves |
garlic
crushed |
|
| 1 | x |
lemon pepper
|
*
|
| 1 | cup |
rice
brown, cooked |
|
| 1 | can |
mushrooms
|
*
|
| 2 | cups |
vegetable stock
|
|
| 3 | tablespoons |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beans
cooked |
|
| 0.5 | each |
onions
diced |
|
| 15 | ml |
vegetable oil
|
|
| 2 | cloves |
garlic
crushed |
|
| 1 | x |
lemon pepper
|
*
|
| 237 | ml |
rice
brown, cooked |
|
| 1 | can |
mushrooms
|
*
|
| 473 | ml |
vegetable stock
|
|
| 45 | ml |
lemon juice
|
|
Directions
Sauté onions in oil until clear with garlic, add mushrooms (undrained), broth, lemon juice, lemon pepper, and rice to beans.
Cook over low heat for about ½ hour.
