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A meal to make when you don't feel like cooking, but have some time. It's terribly easy to put together - just throw everything in a pot, heat on low for a few hours and wa-la, dinner is served. Red Beans and Rice is flavorful, healthy and helps you clean out the fridge of leftover vegetables. I added carrots, but you can also add greens, green beans, peas and even some root vegetables - go ahead and get creative. 
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103.59375
156
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Red Beans and Rice

April 5, 2009

30 min or less active, fall, main, spring, summer, vegan, winter

A meal to make when you don't feel like cooking, but have some time. It's terribly easy to put together - just throw everything in a pot, heat on low for a few hours and wa-la, dinner is served. Red Beans and Rice is flavorful, healthy and helps you clean out the fridge of leftover vegetables. I added carrots, but you can also add greens, green beans, peas and even some root vegetables - go ahead and get creative. 
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Information

Servings: 6
Time: About 3 hours total; 15 minutes active
Price:  About $7.00 total; $1.20 per serving
Nutrition (per serving):
Calories: 437.3
Protein: 23.7g
Fat: 0.73g
Saturated fat: 0.73g
Carbohydrates: 75.1g
Fiber: 13.2g
Sodium: 448.3mg
Cholesterol: 0mg
High In:
Good Source:
Low In:

Ingredients

  • 3 cups vegetarian broth
  • 1 1/2 cup dried red kidney beans
  • 1 cup onion, chopped
  • 1 cup green pepper, chopped
  • 1 cup celery, sliced
  • 1 cup carrots, sliced
  • 1 tsp dried thyme
  • 1 tsp ground paprika
  • 1/2 tsp cayenne pepper, to taste
  • 1/2 tsp SnP each
  • 2 links meatless sausage (such as Tofurky Kielbasa), sliced
  • 2 bay leaves, divided
  • 5 garlic cloves, minced
  • 1 1/2 cups long grain rice
  • 1/4 cup green onions, sliced

Preparation

  1. Combine all ingredients (using one bay leaf), except rice and green onions, in a pot or crock pot. Cover and cook on low heat for 3 hours, checking the doneness of the beans after each hour.
  2. In the last hour, put the rice, remaining bay leaf and 3 cups water in a second pot. Heat over medium heat until the water boils, stir once and then cover and simmer over low heat for 40-50 minutes. Remove from heat and let sit 5 minutes, fluff with a fork and ensure all the water is absorbed.

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