Don't miss another issue…      Subscribe

Red Beans and Rice



Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber


½ pound red kidney beans
1 large green bell peppers
cut into strips
1 each bay leaves
¼ cup olive oil
1 medium onions
1 small green bell peppers
4 each garlic cloves
¼ teaspoon oregano
½ teaspoon cumin
3 teaspoons salt
1 x black pepper
to taste
2 cups rice


Cook kidney beans with bay leaf and strips of pepper.

Simmer until tender.

Heat oil in a pot and sauté onion, bell pepper and garlic, stirring, for 5 minutes.

When the beans are cooked, drain them reserving 3 cups of stock.

Add beans to sauté.

Put pot over high heat and add the cumin, salt, pepper and rice.

Cook with reserved stock until all the liquid has been absorbed.

Stir the rice with a fork, lower heat and simmer another 10 minutes, until the rice is tender.

Discard bay leaf, adjust seasonings and serve.


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 132g (4.7 oz)
Amount per Serving
Calories 27024% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 986mg 41%
Total Carbohydrate 15g 15%
Dietary Fiber 3g 13%
Sugars g
Protein 11g
Vitamin A 2% Vitamin C 44%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


The Healthy Recipe

Health and nutrition news that’s easy to digest…
Large variety of dried beans in burlap containers

Dried Beans - A Low-Cost and Healthy Addition to Your Diet

Preparing beans from scratch is one of the least expensive ways to stay full and healthy. Dr Maoshing Ni, in his article “The Healthy Benefits of Beans and Legumes,” states that...

More breaking news


Add Photo

Up to 1MB in size, .jpg format


Founded in 1996.

© 2020 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335


Live Feed