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Red Beans And Rice Recipe
|Red kidney beans||1⁄2 Cup (8 tbs), dried|
|Dried red kidney beans||1⁄2 Cup (8 tbs)|
|Water||2 Cup (32 tbs)|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Green bell pepper||1⁄4 Cup (4 tbs)|
|Green onion||1⁄4 Cup (4 tbs), sliced|
|Dried whole thyme||1⁄4 Teaspoon|
|Whole thyme||1⁄4 Teaspoon, dried|
|Garlic||1 Clove (5 gm), minced|
|Pepper||1⁄8 Teaspoon, freshly ground|
|Freshly ground pepper||1⁄8 Teaspoon|
|Cooked rice||1 Cup (16 tbs), hot (No Additional Salt Or Fat)|
Calories 297 Calories from Fat 7
% Daily Value*
Total Fat 0.82 g1.3%
Saturated Fat 0.17 g0.83%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 11.3 mg0.5%
Total Carbohydrates 60 g19.9%
Dietary Fiber 8.8 g35.3%
Sugars 3.3 g
Protein 13 g26.9%
Vitamin A 9.6% Vitamin C 41.5%
Calcium 6.8% Iron 28.1%
*Based on a 2000 Calorie diet
1) In a saucepan, add in kidney beans, water, onions, green pepper, green onion, bay leaf, thyme, garlic and pepper.
2) Reduce the flame, and cook the mixture covered for about 1 1/2 hours. When about 30 minutes of cooking time are left, add in the turkey ham.
3) The mixture is cooked when the sauce has thickned and the kidney beans have softened.
4) On the serving plate, place the rice in the centre. Add the beans gravy on top of the rice or around it.
If you want the gravy to be thicker, mash about 1/2 cup of the beans and add it into the pan while cooking.