West Indian Red Beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 1/2 cups chopped onions1 tbsp. vegetable oil1/2 tsp red pepper flake (less if you don't do spicy)1/2 tsp dried thyme1/4 tsp allspiceSalt, to taste1 28oz can diced tomatoes1 28 oz can red kidney beans, drained and rinsed thoroughlyChopped 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 10-15 minutes, until the beans are heated through.
Serve over Coconut Rice and top with greenery.
Makes 4-6 servings -- I used 5 servings in the calorie counts.
Number of Servings: 5
Recipe submitted by SparkPeople user BTVMADS.
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 10-15 minutes, until the beans are heated through.
Serve over Coconut Rice and top with greenery.
Makes 4-6 servings -- I used 5 servings in the calorie counts.
Number of Servings: 5
Recipe submitted by SparkPeople user BTVMADS.
Nutritional Info Amount Per Serving
- Calories: 179.6
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 672.5 mg
- Total Carbs: 32.3 g
- Dietary Fiber: 10.8 g
- Protein: 10.3 g
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