West Indian Red Beans
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of West Indian Red Beans calories by ingredient
Introduction
Originally a Moosewood recipe! Altered to use no extra oil. Originally a Moosewood recipe! Altered to use no extra oil.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
Directions
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.