Bayou Beans & Rice

Recipe by: Barbara Rolls

Servings: 4

- 1 C chopped onion
- 1 tsp minced garlic
- 4 C canned red kidney beans, rinsed and drained
- 1 C seeded, diced red bell pepper
- 1 C seeded, diced green bell pepper
- 2 tsp cumin
- 1 1/2 tsp hot pepper sauce
- 2 C cooked brown rice
- chopped scallions (optional)

Lightly coat a large nonstick skillet with cooking spray, and heat over medium-high heat. Add onions and garlic and cook, stirring for 5 minutes.

Stir in the beans, bell peppers, cumin, hot pepper sauce, & 1/2 C water. Bring to a simmer, cover, and cook for 20 minutes.

Serve beans over rice.

Garnish with chopped scallion. (optional)

Serving size = 1 1/2 C  Calories - 300  Carbohydrate - 60g  Fat - 1g  Protein - 14g  Fiber - 15g

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