Red Beans and Rice Recipe
Ingredients
| Vegetable oil | 1 Teaspoon | |
| Onion | 1 Small, chopped (1/4 Cup) | |
| Green bell pepper | 1 Small, chopped (1/2 Cup) | |
| Garlic | 1 Clove (5 gm), finely chopped | |
| Progresso red kidney beans | 19 Ounce (Drained, Rinsed) | |
| Frozen cut okra | 10 Ounce (Thawed Drained) | |
| Chopped thyme/1/4 teaspoon dried thyme leaves | 1 Teaspoon | |
| Red pepper sauce | 1⁄2 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Hot cooked rice | 2 Cup (32 tbs) | |
| Tomato | 1 Small, chopped (Seeded 1/2 Cup) |
Nutrition Facts
Serving size
Calories 1273 Calories from Fat 52
% Daily Value*
Total Fat 6 g9.3%
Saturated Fat 0.94 g4.7%
Trans Fat 0 g
Cholesterol 0.05 mg0.02%
Sodium 309 mg12.9%
Total Carbohydrates 240 g80%
Dietary Fiber 49.2 g196.7%
Sugars 10.4 g
Protein 69 g137.4%
Vitamin A 13.2% Vitamin C 96.3%
Calcium 26.7% Iron 121%
*Based on a 2000 Calorie diet
Directions
2. Stir in remaining ingredients except rice and tomato. Cook, stirring occasionally, until mixture is hot.
3. Serve with rice. Top with tomato.
Chef
