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Red Beans& Rice (Randelman)

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Recipe

 

Yield

servings

Prep

20 min

Cook

30 min

Ready

50 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
½ pound red kidney beans
soaked
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1 large green bell peppers
cut into, strips
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1 each bay leaves
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¼ cup olive oil
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1 each onions
md, chopped
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1 small green bell peppers
chopped
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4 each garlic cloves
chopped
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¼ teaspoon oregano
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½ teaspoon cumin
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3 teaspoons salt
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1 x black pepper
to taste
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2 cups rice
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Ingredients

Amount Measure Ingredient Features
226.8 g red kidney beans
soaked
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1 large green bell peppers
cut into, strips
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1 each bay leaves
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59 ml olive oil
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1 each onions
md, chopped
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1 small green bell peppers
chopped
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4 each garlic cloves
chopped
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1.3 ml oregano
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2.5 ml cumin
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15 ml salt
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1 x black pepper
to taste
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473 ml rice
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Directions

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 Arrow up button

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Nutrition Facts

Serving Size 264g (9.3 oz)
Amount per Serving
Calories 54124% from fat
 % Daily Value *
Total Fat 15g 22%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1972mg 82%
Total Carbohydrate 30g 30%
Dietary Fiber 7g 26%
Sugars g
Protein 22g
Vitamin A 5% Vitamin C 89%
Calcium 7% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
 
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