Beans
1 30 ounce can or 2 15 ounce cans red kidney beans, undrained
1-1/2 teaspoons white pepper
1/4 teaspoon paprika
4 tablespoons (1/4 cup) butter
1/4 teaspoon garlic powder
Rice
1-1/2 cups quick cooking rice (Minute Rice or Uncle Ben’s)
1-1/2 cups water
2 tablespoons butter
1/2 teaspoon garlic salt
Pour the beans with their liquid into a large saucepan. Turn the heat to medium. Add the pepper, paprika, butter and garlic powder. When the beans begin to boil, use a fork to mash some of them against the side of the pan. Stir the mixture constantly. In about 20 minutes, the beans will reach the consistency of refried beans (they will have a smooth, creamy texture with some of the beans still swimming around).
Prepare the rice, using the 2 tablespoon butter and 1/2 teaspoon garlic salt instead of butter and salt amounts specified on the box for 4 servings.
To serve:
Pour 1/2 cup beans into a bowl and scoop the same amount of rice on top of the beans.
Serves 4