Ruth's Red Beans and Rice

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 68.0
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 345.4 mg
  • Total Carbs: 14.1 g
  • Dietary Fiber: 4.9 g
  • Protein: 4.7 g

View full nutritional breakdown of Ruth's Red Beans and Rice calories by ingredient
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Low fat, vegan, and very good! Low fat, vegan, and very good!
Number of Servings: 5


    1/2 cup onion (halved lengthwise and sliced across to make thin strips)
    2 garlic cloves, minced
    1 15 oz. can red beans (rinsed and drained)
    1/2 cup diced green bell pepper
    1/2 cup diced red bell pepper
    1/2 teaspoon cumin
    1/2 teaspoon Tabasco (or more to taste)
    1/4 cup water
    1/4 teaspoon salt
    Cooked rice *See Note


1. Spray a skillet (that has a lid) with nonstick spray. Saute the onion for about 5 minutes, or until tender, adding small amounts of water if needed. Add the minced garlic and saute for another minute.
2 Add all remaining ingredients, turn heat to low and simmer for about 20 minutes.
3. Makes 2-1/2 cups total. Serving size is 1/2 cup. Serve over cooked rice.
*Note: Rice is not included in the nutritional information. Measure and count your rice portion separately.
Variation: Use Kidney beans, black beans, or pinto beans instead of the red beans

I like to serve the red beans and rice with a broccoli salad made from chopped raw broccoli, shredded carrots, chopped onion, chopped apple, and cashews, with a honey-mustard dressing made from vegenaisse, honey, and yellow mustard. See "Ruth's Broccoli Salad"

Number of Servings: 5

Recipe submitted by SparkPeople user ANTIOCHIA.

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