Beans and Rice

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 331.0
  • Total Fat: 9.1 g
  • Cholesterol: 9.6 mg
  • Sodium: 636.9 mg
  • Total Carbs: 49.6 g
  • Dietary Fiber: 9.1 g
  • Protein: 13.5 g

View full nutritional breakdown of Beans and Rice calories by ingredient
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Makes 10 servings with 1/2 cup rice for 8 points+ each serving. Makes 10 servings with 1/2 cup rice for 8 points+ each serving.
Number of Servings: 10


    2 tablespoons olive oil
    4 ounces slab bacon, diced
    1 medium yellow onion, peeled and diced
    3 cloves garlic, peeled and minced
    1 medium red pepper, seeded and diced
    2 tablespoons ground cumin
    1 tablespoon ground coriander
    1 cup orange juice
    1/2 cup pineapple juice
    3 (15 1/2-ounce) cans red kidney beans, drained
    Kosher salt and freshly ground black pepper.


1. Heat a large saucepan over medium-high heat. Add the olive oil and, a few moments later, the bacon. Cook, stirring occasionally, until the fat has begun to render out of the bacon and the meat is beginning to crisp, about 5 minutes.

2. Lower the heat to medium and add the onion, garlic and pepper. Cook, stirring occasionally, until the vegetables have softened, 5 to 7 minutes.

3. Add the cumin and coriander. They will absorb the heated oil in the pan and grow fragrant. Stir for 1 to 2 minutes and then add the juices. Raise the heat to high until the mixture begins to simmer, then lower the heat and reduce to one half of its volume. Taste and adjust the seasonings.

4. Stir in the beans. After 5 minutes stir again, then taste and adjust the seasonings. (The mixture can keep, softly bubbling on the stove, for hours. Add a little juice or water if necessary. Stir occasionally.) Serve with white rice. Serves 10.

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