Western Beans & Rice (Vegan)
Yield
6 servingsPrep
5 minCook
15 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | cup |
onions
chopped |
|
| 1 | cup |
celery
sliced |
|
| 8 | ounces |
tomato sauce
canned |
|
| ½ | cup |
water
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
red hot pepper sauce
|
|
| 3 | cups |
pinto beans
drained |
|
| 3 | cups |
brown rice
cooked, hot |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 237 | ml |
onions
chopped |
|
| 237 | ml |
celery
sliced |
|
| 231.2 | ml/g |
tomato sauce
canned |
|
| 118 | ml |
water
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
red hot pepper sauce
|
|
| 7.1E+2 | ml |
pinto beans
drained |
|
| 7.1E+2 | ml |
brown rice
cooked, hot |
|
Directions
In large skillet, cook onions and celery in oil until tender.
Stir in tomato sauce, water, seasonings, and beans.
Heat thoroughly. Serve over hot rice.
