Red Beans & Rice (Usda)
Yield
4 servingsPrep
20 minCook
20 minReady
40 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
celery
chopped |
|
| 1 | clove |
garlic
|
|
| 2 | tablespoons |
butter
or margarine |
|
| 16 | ounces |
kidney beans, canned
|
|
| 2 | cups |
rice
cooked |
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
celery
chopped |
|
| 1 | clove |
garlic
|
|
| 3E+1 | ml |
butter
or margarine |
|
| 462.4 | ml/g |
kidney beans, canned
|
|
| 473 | ml |
rice
cooked |
|
| 15 | ml |
parsley leaves
chopped |
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
Directions
Cook onion, celery, and garlic in fat until tender.
Remove garlic.
Add remaining ingredients.
Simmer for 5 minutes to blend flavors.
