Recipe - Louisiana Rice And Red Beans

One half cup Finely chopped onion
1 Clove (small) minced garlic
Three fourths cup Beef stock
1 cn (14oz) red kidney beans;
drained and rinsed
1 cup Rice; cooked
One half cup Sweet green pepper; or green
chiles; depending on your
taste
1 teaspoon Worcestershire sauce
One half teaspoon Dried oregano
Pepper to taste (a lot for
my taste! :)
1 teaspoon Chili powder
1/8 teaspoon Salt
1 (up to)
2 ds Hot pepper sauce

Here's Louisiana Rice and Beans, from Power Eating, a lower fat cookbook
that makes portions good for two or three people. The recipe calls for
kidney beans, but you can use any bean you like (red or otherwise!)

1. In a medium saucepan, combine onion, garlic, and beef stock; cover and
bring to boil.

2. Reduce heat and simmer for 8 to 10 minutes or until onion has softened.

3. Stir in kidney beans, rice, green pepper, Worcestershire sauce, oregano,
pepper, chili powder, salt and hot pepper sauce.

4. Simmer until hot

5. Serve, topped with chopped red onion if you like. This is about two huge
servings, and three if you have a piece of sausage or something with it.

STIMPY@MARIMBA.WIMSEY.BC.CA

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