Red beans and rice #2
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Rice |
| 1⅔ | cup | Cooked kidney beans |
| ¼ | cup | Chopped onions |
| 3 | teaspoons | Soy sauce |
| 3 | teaspoons | Sherry |
| ½ | teaspoon | Sesame seeds, toasted, Optional |
Directions
Cook rice according to package directions until tender. Add cooked beans (pink or red), onion, soy sauce and sherry; mix gently. Simmer covered, 5 minutes or until all moisture is absorbed. Sprinkle with sesame seeds.
Note: A 16 ounce can of kidney beans or pink beans may be substituted for the cooked beans.
Nutrition (per serving): 128 calories Saturated fat 0 g Total Fat 0 g (2% of calories) Protein 6 g (17% of calories) Carbohydrates 25 g (78% of calories) Cholesterol 0 mg Sodium 289 mg Fiber 1 g Iron 2 mg Vitamin A 0 IU Vitamin C 1 mg Alcohol 0 g Source: California Dry Bean Advisory Board Date Published: 12/01/92