West Indian Red Beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 large onions - about 1 1/2 cups chopped onions EVOO spray 1/2 tsp red pepper flake (less if you don't do spicy) 1/2 tsp dried thyme 1/4 tsp allspice Salt, to taste 1 28oz can diced tomatoes 1 28 oz can red kidney beans, drained and rinsed thoroughly OR 3.5 C fresh cooked Chopped cilantro/scallions
In a saucepan, saute the onions in the oil for 3-4 minutes over medium heat.
Add the pepper flakes and a dash of salt, cover, and cook (stirring occasionally) until the onions are soft, about 5 minutes.
Add the rest of the herbs and seasoning, then the beans and tomatoes. Cover, and simmer for 30 minutes, until the beans are heated through and the sauce is thickened.
Serve over Coconut Rice and top with greenery.
Serving Size: Makes 6 1C servings
Number of Servings: 6
Recipe submitted by SparkPeople user TAMRACLOVEC.
Add the pepper flakes and a dash of salt, cover, and cook (stirring occasionally) until the onions are soft, about 5 minutes.
Add the rest of the herbs and seasoning, then the beans and tomatoes. Cover, and simmer for 30 minutes, until the beans are heated through and the sauce is thickened.
Serve over Coconut Rice and top with greenery.
Serving Size: Makes 6 1C servings
Number of Servings: 6
Recipe submitted by SparkPeople user TAMRACLOVEC.
Nutritional Info Amount Per Serving
- Calories: 175.5
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 1,203.8 mg
- Total Carbs: 34.7 g
- Dietary Fiber: 11.6 g
- Protein: 8.3 g
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