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.
Serving size: Complete recipe
Calories 1148 Calories from Fat 174
% Daily Value*
Total Fat 19 g29.7%
Saturated Fat 2.2 g11.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3346.3 mg139.4%
Total Carbohydrates 230 g76.6%
Dietary Fiber 45 g179.9%
Sugars 54.7 g
Protein 54 g108.4%
Vitamin A 16.9% Vitamin C 75.4%
Calcium 61.8% Iron 69%
*Based on a 2000 Calorie diet