Nutritional Info

Nutrition Facts

Serving Size 1 (246g)

Calories 400
Calories from Fat 150 (38%)
Amount Per Serving %DIV
Total Fat 16.7g 26%
Saturated Fat 3.2g 16%
Monounsaturated Fat 4.4g
Polyunsaturated Fat 9.1g
Trans Fat 0.0g
Cholesterol 81.3mg 27%
Sodium 604.6mg 26%
Potassium 193.7mg 4%
Total Carbohydrate 39.9g 13%
Dietary Fiber 1g 4%
Sugars 6.7g
Protein 20.2g 40%

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Recipe Description
  The type of bean you use is really not going to affect the outcome of the dish, except that some types may take longer than others to cook. Feel free to try a variety, like black beans, white beans, black-eyed peas or pinto beans.  Just keep tasting until the beans are softened.  
Prep time
1 hr 20 min
Cook time
2 hr 10 min
Ready In
3 hr 30 min

Ingredients

Serves Tool

Serves To:USMetric
4 Cup(c)  cooked white or brown rice
1/2 Teaspoon(t)  salt, or to taste
14 1/2 Ounce(oz)  whole peeled tomatoes, undrained
2 Cup(c)  water
1 Teaspoon(t)  chili powder
3 Clove(clv)  garlic, minced and divided
1 Cup(c)  green bell peppers, chopped and divided
1 Cup(c)  celery, chopped
1 Cup(c)  onions, chopped
1 Tablespoon(T)  vegetable oil
1 Cup(c)  kidney beans

Preparation

 

Place the beans in a 1 1/2 quart saucepan and cover with water.  Bring to a boil over medium heat.  Let boil 2 minutes.  Remove from heat and let stand 1 hour.  Drain.  In a 3 quart saucepan, heat the oil over medium high heat.  Add the onions, celery, green peppers and garlic.  Cook, stirring, until softened, about 3 minutes.  Stir in chili powder until absorbed.  Add water and beans.  Bring to a boil.  Reduce heat and simmer, covered, 1 1/2 hours or until beans are tender.  Add the tomatoes and salt.  Break up the tomatoes with the back of a spoon.  Simmer, covered, 25 minutes longer.  Serve over cooked rice.

 

Additional notes

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