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Red Beans and Rice
Source: Nutrition Connection Food Stamp

Seasoned beans mashed and served with rice.

Prep Time: 10 minutes
Cook Time: 90 minutes
Difficulty: Easy

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
, 1 Vegetables , 2 1/2 Starch , 1/2 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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1 lb  Beans, kidney, red, dried
8 cup  cold water
1 1/2 cup  fresh chopped onion
1 cup  fresh chopped celery
4 each  bay leaves
3 tbsp  minced garlic
3 tbsp  chopped parsley
2 tsp  ground thyme
1 tsp  salt
1 tsp  black pepper
1 each  chopped green bell peppers
2 cup  cooked white rice
  1. Pick through beans to remove bad beans. Rinse beans thoroughly.
  2. In a 5-quart pot, mix beans, water, onion, celery and bay leaves. Bring to boiling; reduce heat.
  3. 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.
  4. Add garlic, parsley, thyme, salt, black pepper, and green pepper.
  5. Cook uncovered, over low heat, until creamy, about 30 minutes. Remove bay leaves. Serve over hot cooked rice if desired.

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