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Red Beans & Rice (Usda)
1/2 c Onion, chopped 1/2 c Celery, chopped 1 Garlic clove 2 tb Butter or margarine 16 oz Canned kidney beans 2 c Cooked rice 1 tb Parsley, chopped 1/4 ts Salt 1/8 ts Pepper Cook onion, celery, and garlic in fat until tender. Remove garlic. Add remaining ingredients. Simmer for 5 minutes to blend flavors. Calories per 1/2 cup serving: About 165 Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias |
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