Cajun-style red beans and brown rice

Yield: 9 Servings

Measure Ingredient
1 pounds Dried pinto beans
2 cups Chopped yellow onion
1 cup Chopped green onions
1 cup Chopped green bell pepper
½ teaspoon Minced garlic
¼ teaspoon Red cayenne pepper
¾ teaspoon Ground black pepper
½ teaspoon Salt
¼ teaspoon Oregano
¼ \N Teasppon garlic powder
1 tablespoon Worcestershire sauce
3 dashes Tabasco sauce
6 ounces Can of tomato paste
¼ teaspoon Thyme
1 teaspoon Celery flakes
6 cups Cooked brown rice

(This is real good and hot, so you may want to tone down hot spices and add them last, to taste, if you can't tolerate the spicy heat.) Wash beans and then soak for 12 hours. (I never soak beans and never have any gas unless I eat them with milk.) Drain water. Fill a large pot with beans; add water to ½ inch above beans level. Add remaining ingredients except rice; cook over low heat 2 to 2½ hours, covered. Serve over cooked brown rice.

Nutritional information per serving: 260 calories 5 percent fat (1.3 grams) 77 percent carbohydrate 18 percent protein I got this recipe from the January 94 issue of Shape magazine, in an article about the Cooper Clinic (I believe it's in Texas). I didn't want to post without trying first, So last weekend I tried it and it's wonderful!

mingram@... (Judy Mingram - SunSelect) From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV) File

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