Red beans & rice new orleans style
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Canola oil |
| 3 | Cloves garlic, minced | |
| 2 | Onions, chopped | |
| 1 | Green sweet pepper, chopped | |
| 1 | Stalk celery, chopped | |
| 1 | teaspoon | Dried thyme |
| ½ | teaspoon | Dried oregano |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Crushed red chili pepper |
| 1 | cup | Beef OR vegetable stock |
| 2 | cups | Cooked red kidney beans |
| ¼ | pounds | Lean ham, cubed |
| 2 | cups | Hot cooked brown rice |
| Fresh parsley or cilantro | ||
Directions
Heat oil over medium heat in a nonstick skillet. Cook garlic, onions, green pepper and celery, stirring often, for about 5 minutes or until onion is translucent.
Stir in seasonings, pour in stock.
With fork, crush about ⅓ of the beans. Add to skillet along with ham, stir well. Bring to a boil, reduce heat. Simmer, stirring occasionally, for about 20 minutes or until thickened. Spoon over rice. Garnish with parsley.
¼ recipe = 302 calories, 2½ starch, 1 ½ protein, 1 extra choice 5 grams total fat, 16 mg cholesterol, 15 grams protein, 48 grams carbohydrate, 583 mg sodium, 582 mg potassium. High Fibre.
Adapted from Full of Beans by V. Currie & Kay Spicer, 1993 Shared but not tested by Elizabeth Rodier March 94 Submitted By MICHELLE BRUCE On 03-17-95