Yield: 4 Servings
|2 tablespoons||Vegetable oil|
|2 larges||Onions; sliced thin|
|2 cups||Cooked red beans*|
|¼ cup||Bean cooking liquid or water|
|1 cup||Cooked white rice*|
FORMATTED BY LISA CRAWFORD
*NOTES: Beans: Place 1 c of dry red beans, 6 mashed garlic cloves and enough water to cover in a pressure cooker and cook for 15 to 20 minutes. Do not add salt as it will toughen beans. Rice: Converted rice works best. It can be made in the rice cooker if you prefer, but watch the water rice ratio and cooking time; the rice needs to be firm, not sticky.
Heat the oil in a heavy pot and saute onion until lightly golden. Add the cooked beans and liquid, Stir gently and continuously over low heat for about 5 minutes; the beans should remain whole not mashed.
Add the cooked rice and continue to stir for about 10 minutes. Taste and add a little salt if desired.
Nutritional info per serving: 284 cal; 10g pro, 45g carb, 8g fat(24%), 2.5g fiber, 0 chol, 7mg sodium Exchanges: 1½ veg, 2.3 bread, ½ meat, 1⅖ fat
Source: Kitchen Tropicale, Miami Herald, 9/28/95