Red Beans with Rice
|Onion||1 Cup (16 tbs), chopped|
|Garlic||1 Clove (5 gm), minced|
|Vegetable oil||1 Tablespoon|
|Canned kidney beans||15 1⁄2 Ounce, drained (1 Can)|
|Canned kidney beans||15 1⁄2 Ounce (1 Can, Undrained)|
|Chili sauce||1⁄4 Cup (4 tbs)|
|Dried thyme leaves||1⁄4 Teaspoon|
|Hot cooked rice||1 Cup (16 tbs)|
In 1 1/2-quart casserole, combine onion, garlic and oil.
Microwave at High for 3 to 4 minutes, or until onion is tender-crisp.
Stir in kidney beans, chili sauce, cayenne, thyme, pepper and bay leaf.
Microwave, uncovered, at High for 12 to 15 minutes, or until mixture thickens slightly and flavors are blended, stirring twice.
Remove bay leaf.
Serve over hot cooked rice.