Makes 6 servings
1 cup canned no salt kidney beans
6 cups water
1 16 ounce can canned tomatoes, no-salt-added, chopped
4 cloves garlic, finely chopped
2 cups onions, chopped
1 cup celery, chopped
1 bay leaf
2 teaspoons dried basil
3/4 teaspoon dried thyme
1/4 teaspoon pepper
Salt to taste
3 to 2 drops hot sauce
3 cups brown rice, cooked
Soak beans:
Place beans and 4 cups of the water in a large saucepan. Bring to a boil over medium heat. Boil 2 minutes. Remove from heat, cover, and let stand 1 to 2 hours.
To cook:
Drain beans and return to saucepan. Add remaining ingredients, except rice, along with 2 cups of water. Bring to a boil over medium heat. Reduce heat to low, cover, and cook 1 -1/2 hours, until beans are tender. Remove and discard bay leaf. To serve, place 1/2 cup of cooked rice on each of six serving plates. Divide bean mixture evenly and spoon over rice.
Nutrition Facts
Amount Per Serving: Calories 465 – Calories from Fat 32
Percent Total Calories From: Fat 7%, Protein 11%, Carbohydrate 83%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 37mg, Total Carbohydrate 96g, Dietary Fiber 3g, Sugars 0g, Protein 12g, Vitamin A 559 units, Vitamin C 18 units, Calcium 0
units, Iron 4 units