Cooking Recipe Red Beans & Rice (Usda)
Recipe Ingredients
1/2 c
Onion, chopped
1/2 c
Celery, chopped
1
Garlic clove
2 tb
Butter or margarine
16 oz
Canned kidney beans
2 c
Cooked rice
1 tb
Parsley, chopped
1/4 ts
Salt
1/8 ts
Pepper
Directions
Cook onion, celery, and garlic in fat until tender. Remove garlic.
Add remaining ingredients. Simmer for 5 minutes to blend flavors.
Calories per 1/2 cup serving: About 165
Source: FOOD -- by U.S. Department of Agriculture Typed for you by
Karen Mintzias