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beans-rice-2 recipe

Date:    Tue, 22 Mar 94 07:48:55 GMT
 From:    nanette.blanchard@springsboard.org (NANETTE BLANCHARD)
     Here is a nice fatfree recipe from the current issue of
 Sunset. I may try to adapt this one for the pressure cooker.
 2 cups dried pinto beans
 3 large cloves garlic, minced or pressed
 1 tsp dried Italian herb seasoning mix (or 1/2 tsp EACH dried
     basil leaves, dried oregano leaves, and dried thyme leaves)
 1 tsp crushed dried hot red chilies
 1 large (1/2 lb) onion, chopped
 1/3 to 1/2 cup apricot jam
 3 cups hot cooked rice
 Thinly sliced green onions, including tops
     Sort beans for debris. Rinse beans and put in a 4- to 5-
 quart pan; cover with water. Bring to a boil on high heat. 
 Remove from heat, cover,and let stand 1 hour or up to 1 day;
 drain. To beans, add 2 cups water, garlic, Italian seasoning,
 chilies, and chopped onion.
     Bring to a boil over high heat; cover and simmer until beans
 are tender to bite, about 1 1/2 hours. Stir occasionally. After
 1 hour, mix jam into beans.
     If cooked beans are soupier than you like, boil uncovered,
 stirring often, until they reach the consistency you want. Pour
 beans onto 1 side of a rimmed platter; mound rice opposite and
 sprinkle both with sliced green onions. Add salt to taste. Makes 5
 or 6 servings. 
     Per serving: 418 cal (2.4% from fat), 17 g protein, 1.1g fat,
 (0.2g sat fat), 86 g carbo, 15 mg sodium, 0 mg chol.
 kwvegan vegan