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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Red Beans and Rice

Source: Nutrition Connection Food Stamp

Seasoned beans mashed and served with rice.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	232.6

Total Carbs	39.6 g

Dietary Fiber	15.4 g

Sugars	5.4 g

Total Fat	0.7 g

Saturated Fat	0.0 g

Unsaturated Fat	0.0 g

Potassium	91.6 mg

Protein	14.8 g

Sodium	330.6 mg

Dietary Exchanges 0.7 Fat, 0.9 Vegetables, 2.3 Starch, 0.4 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 lb Beans, kidney, red, dried 8.0
8 cup cold water 1.5
1 1/2 cup fresh chopped onion 1.0
1 cup fresh chopped celery 4.0
4 each bay leaves 3.0
3 tbsp minced garlic 3.0
3 tbsp chopped parsley 2.0
2 tsp ground thyme 1.0
1 tsp salt 1.0
1 tsp black pepper 1.0
1 each chopped green bell peppers 2.0
2 cup cooked white rice

Directions

Pick through beans to remove bad beans. Rinse beans thoroughly.
In a 5-quart pot, mix beans, water, onion, celery and bay leaves. Bring to boiling; reduce heat.
Cover and cook over low heat for about 1-1/2 hours or until beans are tender. Stir and mash beans against side of pan.
Add garlic, parsley, thyme, salt, black pepper, and green pepper.
Cook uncovered, over low heat, until creamy, about 30 minutes. Remove bay leaves. Serve over hot cooked rice if desired.