Recipe by: Barbara Rolls
1 C chopped onion
1 tsp minced garlic
4 C canned red kidney beans, rinsed and drained
1 C seeded, diced red bell pepper
1 C seeded, diced green bell pepper
2 tsp cumin
1 1/2 tsp hot pepper sauce
2 C cooked brown rice
chopped scallions (optional)
Lightly coat a large nonstick skillet with cooking spray, and heat over medium-high heat. Add onions and garlic and cook, stirring for 5 minutes.
Stir in the beans, bell peppers, cumin, hot pepper sauce, & 1/2 C water. Bring to a simmer, cover, and cook for 20 minutes.
Serve beans over rice.
Garnish with chopped scallion. (optional)
Serving size = 1 1/2 C Calories – 300 Carbohydrate – 60g Fat – 1g Protein – 14g Fiber – 15g