Red Beans And Ricelow-fat, main dish 1/2 cup onion, chopped 1/2 cup celery, chopped 1 garlic clove 2 tablespoon butter or margarine 16 oz canned kidney beans 2 cup cooked rice 1 tablespoon parsley, chopped 1/4 teaspoon salt 1/8 teaspoon pepper Cook onion, celery, and garlic in fat until tender. Remove garlic. Add remaining ingredients. Simmer for 5 minutes to blend flavors. Calories per 1/2 cup serving: About 165 Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias |
