Thursday, January 5, 2017

Red Beans and Rice

I can't believe I didn't put this recipe on this blog before, since it's a real standby when we're making an effort to eat properly.  As I look through this blog, I realize there are very few items that would fit into a low-carb diet.  Cliff and I aren't low-carb people!  I'm trying to get back on the straight and narrow, since Cliff nudged me in the right direction.  

2 cups water
2/3 cup dried kidney beans
1 slice bacon, cut up
1 cup chopped green bell pepper
1/2 cup chopped onion
2/3 cup regular rice
1/2 tsp salt

Heat water and beans to boiling in 3-quart saucepan.  Boil 2 minutes, remove from heat.  Cover and let stand one hour.

Add enough water to beans to cover if necessary.  Heat to boiling; reduce heat.  Cover and simmer until tender, 1 to 1 1/2 hours (do not boil or beans will burst).

Drain beans, reserving liquid.  Cook bacon in skillet until crisp; add bell pepper and onion.  Cook and stir until onion is tender.  Add enough water to bean liquid to measure 1 1/3 cups.  Add bean liquid and remaining ingredients to beans in 3-quart saucepan.  Heat to boiling, stirring once or twice; reduce heat.  Cover and simmer 15 minutes (do not lift cover or stir).  Remove from heat.  Fluff with fork; cover and let steam 5 to 10 minutes.

4 1-cup servings, 320 calories each.  8 grams protein.

From:  Betty Crocker's Eat and Lose Weight