Ruth's Red Beans and Rice

1/2 cup onion (halved lengthwise and sliced across to make thin strips)
2 garlic cloves, minced
1 15 oz. can red beans (rinsed and drained)
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 teaspoon cumin
1/2 teaspoon Tabasco (or more to taste)
1/4 cup water
1/4 teaspoon salt
Cooked rice *See Note

1. Spray a skillet (that has a lid) with nonstick spray. Saute the onion for about 5 minutes, or until tender, adding small amounts of water if needed. Add the minced garlic and saute for another minute.
2 Add all remaining ingredients, turn heat to low and simmer for about 20 minutes.
3. Makes 2-1/2 cups total. Serving size is 1/2 cup. Serve over cooked rice.
*Note: Rice is not included in the nutritional information. Measure and count your rice portion separately.
Variation: Use Kidney beans, black beans, or pinto beans instead of the red beans

MEAL IDEA:
I like to serve the red beans and rice with a broccoli salad made from chopped raw broccoli, shredded carrots, chopped onion, chopped apple, and cashews, with a honey-mustard dressing made from vegenaisse, honey, and yellow mustard. See "Ruth's Broccoli Salad"

Number of Servings: 5

Recipe submitted by SparkPeople user ANTIOCHIA.