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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 383
% Daily Value**
Total Fat 1g
1%
Saturated Fat 0g
0%
Unsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 441mg
18%
Total Carbohydrate 83g
28%
Dietary Fiber 3g
12%
Sugars 1g
Protein 9g
Vitamin A  1%Vitamin C  36%
Calcium  2%Iron  26%
Potassium  6%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Vegetarian Red Beans and Rice

Date Added: July 17, 2009

Ingredients:

1 1/8 Cups Red Beans dry
2 Garlic minced
1/2 Cup Onion chopped
1 Bay Leaf ; small
3/4 Teaspoon Salt ; (optional)
1/2 Teaspoon Fennel Seed crushed
1/4 Teaspoon Cayenne Pepper ground
2 Cups Rice cooked
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Directions:

1. Rinse beans.

2. In a large saucepan combine beans and 3 cups water.

3. Bring to boiling; reduce heat. Simmer for 2 minutes.

4. Remove from heat. Cover and let stand 1 hour.

5. (Or soak by placing beans and 3 cups water in a bowl.

6. Cover and set in a cool place for 6 to 8 hours or overnight).

7. Drain beans in a colander and rinse. Return beans to the saucepan.

8. Stir in onion, garlic, bay leaf, salt, fennel seed, red pepper, and 3 cups fresh water.

9. Bring to boiling; reduce heat. Cover and simmer about 2 1/2 hours or till beans are tender, adding more water, if necessary, and stirring occasionally.

10. Uncover and simmer, stirring occasionally, for 15 to 20 minutes more or till a thick gravy forms.

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Dietary Notes:
This recipe is low-fat with 0.75g per serving, low-saturated fat with 0.25g per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin C with 36% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Beans, Gluten, Rice, Garlic, Hot Pepper, Onion allergies.
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