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Western Beans & Rice

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YIELD

2 servings

PREP

0 min

COOK

20 min

READY

20 min

Ingredients

1 1
MEDIUM MEDIUM ONIONS
chopped
1 237
CUP ML CELERY
sliced
1 15
TABLESPOON ML BUTTER
or margarine
32 924.8
OUNCES ML/G BEANS
canned, drained and rinsed
½ 2.5
TEASPOON ML SALT
8 231.2
OUNCES ML/G TOMATO SAUCE
0.6
TEASPOON ML RED HOT PEPPER SAUCE
½ 118
CUP ML WATER
3 7.1E+2
CUPS ML RICE
cooked, hot

Directions

Cook onion and celery in butter in large skillet until tender.

Stir in beans, salt, tomato sauce, pepper sauce and water; heat thoroughly.

Serve over hot rice.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 1067g (37.6 oz)
Amount per Serving
Calories 1662 8% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 2756mg 115%
Total Carbohydrate 112g 112%
Dietary Fiber 34g 138%
Sugars g
Protein 96g
Vitamin A 16% Vitamin C 52%
Calcium 39% Iron 66%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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