Western Beans & Rice
Yield
2 servingsPrep
0 minCook
20 minReady
20 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
chopped |
|
| 1 | cup |
celery
sliced |
|
| 1 | tablespoon |
butter
or margarine |
|
| 32 | ounces |
beans
canned, drained and rinsed |
|
| ½ | teaspoon |
salt
|
|
| 8 | ounces |
tomato sauce
|
|
| ⅛ | teaspoon |
red hot pepper sauce
|
|
| ½ | cup |
water
|
|
| 3 | cups |
rice
cooked, hot |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
chopped |
|
| 237 | ml |
celery
sliced |
|
| 15 | ml |
butter
or margarine |
|
| 924.8 | ml/g |
beans
canned, drained and rinsed |
|
| 2.5 | ml |
salt
|
|
| 231.2 | ml/g |
tomato sauce
|
|
| 0.6 | ml |
red hot pepper sauce
|
|
| 118 | ml |
water
|
|
| 7.1E+2 | 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.
