Ruth's Red Beans and RiceSubmitted by: ANTIOCHIA
IntroductionLow fat, vegan, and very good! Low fat, vegan, and very good!
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
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
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.