Red Beans & RiceSubmitted by: ASYNJA
1 large red onion, chopped
2 garlic cloves, minced
2 teaspoons olive oil
1 carrot, chopped
2 celery ribs, chopped (I omitted)
1 bell pepper, chopped (any color)
1 teaspoon oregano
1/4 teaspoon thyme
1 teaspoon basil
1 teaspoon marjoram
1/8 teaspoon crushed red pepper flakes
1 (28 ounce) can tomatoes
1 (15 ounce) can kidney beans, rinsed and drained
1 tablespoon deli prepared mustard or dijon-style mustard
1 tablespoon maple syrup or brown sugar
2 tablespoons fresh parsley, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
# Add the carrots, celery, bell pepper, oregano, thyme, basil, marjoram and crushed red-pepper. Cook over medium heat for 10 minutes, stirring occasionally.
# Stir in the tomatoes, kidney beans, mustard, maple syrup and parsley. Simmer gently for 5 minutes.
# Stir in salt and pepper.
# Server as a soup in bowls or over rice.
Cooked rice for serving (4 cups) calculated in the calories. 1/2 cup per serving.
Number of Servings: 8
Recipe submitted by SparkPeople user ASYNJA.