Western beans & rice (vegan)

Yield: 6 Servings

Measure Ingredient
1 tablespoon Vegetable oil
1 cup Chopped onions
1 cup Sliced celery
8 ounces Canned tomato sauce
½ cup Water
½ teaspoon Salt
¼ teaspoon Hot pepper sauce; to 1/2 t.
3 cups Cooked pinto beans; drained
3 cups Hot cooked brown rice

In large skillet, cook onions and celery in oil until tender. Stir in tomato sauce, water, seasonings, and beans. Heat thoroughly. Serve over hot rice. Note: any type of beans may be used in this recipe.

Nutrition (per serving): 157 calories Total Fat 3 g (18% of calories), Source: USA Rice Council, Date Published: 11/25/92 :

D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1⅘á

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