Red Beans and Rice
Ingredients
1
or 2 sprays of PAM 1 small onion, chopped
1 medium green bell pepper, chopped
1 stalk celery, chopped
salt to taste
freshly ground black pepper
4 cloves garlic, minced
1 teaspoon dried thyme
dash of Tabasco hot sauce (optional)
1 can red kidney beans
1 can diced tomatoes
For rice: (45 minutes to prepare brown rice)
2
cups water 1 cup brown rice
Directions
Spray
the PAM in a saucepan and set over medium-high heat. Add the onion, bell
pepper, celery, salt and pepper to the pan. Cook, stirring frequently, until
the onions and celery are semi-translucent and the bell peppers are tender, 6
to 8 minutes. Add the garlic and cook for 1 to 2 minutes, stirring constantly.
Add the thyme, hot sauce, tomatoes and beans (I add some of the bean juice and
all of the tomato juice) to the pot and increase the heat to high. Cook,
stirring frequently until the mixture comes to a boil, approximately 6 to 8
minutes. Decrease the heat to maintain a simmer for several minutes until sauce
is thickened to your liking.
Prepare
rice as usual (45 minutes to cook brown rice). Serve the beans over the rice.
