2002 Red Beans 'n' Brown Rice

By boandozzy

One serving (3/4 cup) equals 476 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 1,172 mg sodium, 92 g carbohydrate, 19 g fiber, 16 g protein.

Originally published as Red Beans N Brown Rice in Light & Tasty June/July 2001, p58

Ingredients

• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 2 teaspoons canola oil
• 2 cans (15-1/2 ounces each) red beans, rinsed and drained
• 1 can (4 ounces) chopped green chilies
• 1/2 cup light beer or beef broth
• 1/4 cup ketchup or seafood cocktail sauce
• 1/4 cup molasses
• 1 tablespoon chili powder
• 1 tablespoon cider vinegar
• 2 teaspoons reduced-sodium soy sauce
• 3 cups hot cooked brown or white rice

Details

Servings 4
Preparation time 15mins
Cooking time 35mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large saucepan, saute onion and garlic in oil until tender. Add the beans, chilies, beer or broth, ketchup, molasses, chili powder, vinegar and soy sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes. Serve with rice. Yield: 4 servings.