Recipe - Skillet Beans And Rice

Three fourths cup Long grain rice; cooked
1 Red bell pepper; cubed
1 Green bell pepper; cubed
1 md Onion; chopped
1 cn (15oz) black beans
1 cn (15oz) kidney beans
1 cn (15oz) pinto beans
1 cn (15oz) Cannelini; Great
Northern or Garbanzo beans
1 cn (small) tomatoes
One half cup Barbecue sauce (the strength
of the suace can vary this
amount)

Date: Sun, 18 Feb 1996 20:35:04 0600 (CST)

From: "Mary A. Flesch" mflesch@mail.coin.missouri.edu
Here's a lowfat beans & rice that is VERY fast and tasty even my SAD
husband likes it:

NOTE: I have substituted quick cooking rice added directly to the recipe
when in a real hurry.

NOTE: orig. recipe called for Garbanzo, for which I don't carebasically
you need four types of your favorite beans.

Saute peppers and onions in water until tender. Drain and rinse beans and
add to skillet, along with tomatoes, barbecue sauce and 1 cup water. Cook a
minimum of 15 minutes, up to 2 hours to meld flavors. Add rice on top.

FATFREE DIGEST V96 #48

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.