Nana's Red Beans and Rice

Name: Nana''s Red Beans and Rice Recipe
Prep time: 240 min
Cook time: 120 min
Total time: 360 min
Yield: 16
Ingredients: 2 cups or 1 lb. pkg. light red kidney beans; 2 quarts tap water; 2 medium yellow onion raw diced; 2 medium carrots raw shredded; 1 green bell pepper raw diced; 2 stalks celery raw diced; 2 8 oz. cans tomato sauce; 1 cup refried beans; salt to taste approx. half a tsp.; black ground pepper to taste approx. half a tsp.; chili pepper ground to taste approx. two tbsp.; garlic powder to taste approx. 1 tbsp.; olive oil 1 tbsp.

Minutes to Prepare: 240
Minutes to Cook: 120

Number of Servings: 16

Ingredients

2 cups or 1 lb. pkg. light red kidney beans2 quarts tap water2 medium yellow onion, raw, diced2 medium carrots, raw, shredded1 green bell pepper, raw, diced2 stalks celery, raw, diced2 8 oz. cans tomato sauce1 cup refried beanssalt to taste, approx. half a tsp.black ground pepper to taste, approx. half a tsp.chili pepper ground to taste, approx. two tbsp.garlic powder, to taste, approx. 1 tbsp.olive oil, 1 tbsp.

Directions

Soak beans in warm water for four hours or overnight in cold water. Bring beans to a boil and cook at medium, covered. Fry pepper, onions, celery in olive oil until softened and add to beans as soon as they start to bboil along with tomato sauce seasoning and shredded carrots. All season;ing should be adjusted to taste. Stir occasionally until beans are soft. Add refried beans to thicken. Serve over cooked rice.

Serving Size: makes 16 1- cup servings

Number of Servings: 16

Recipe submitted by SparkPeople user MARIESOL33.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 61.1
Total Fat: 1.3 g
Cholesterol: 0.0 mg
Sodium: 364.5 mg
Total Carbs: 10.9 g
Dietary Fiber: 3.6 g
Protein: 2.6 g

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