Canned red beans and rice recipe
[DOC File]HIGH FIBER RECIPES
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4 tablespoons brown rice ¾ cup water 7-ounce can stewed tomatoes ⅓ cup chopped celery (1 stalk) ⅓ cup chopped onions (½ medium onion) ½ cup chopped green pepper (½ medium) 7-ounce can red beans (half a 14-oz. can) Can substitute kidney or pinto beans Pinch of garlic powder 2 drops hot sauce Dash of pepper
[DOC File]On behalf of the Board of Directors and participants of ...
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Red Beans and Rice with Andouille ©2004 by Prentice-Hall, Inc. Servings: 20 Yield: 10 servings of beans (8 ounces each) 2 pounds red kidney beans. water as needed SPICE MIX: 10 bay leaves. 4 teaspoons dried oregano. 1 teaspoon black pepper. 4 smoked ham hocks. 2 pints onions, small dice. 8 garlic cloves. ¼ in. thick salt and pepper, to taste
[DOC File]Dr. Terry Wahls | MS Recovery & Wahls Protocol [Official]
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2. Cabbage with tomatoes and garlic to serve over rice for a unique side dish to any meal! 3. Classic vegetables such as, carrots, green beans, celery, and onions in canned tomato sauce. Substitute canned beans like kidney beans or black beans for meat. 4. Onions, peppers, celery, and salsa. Serve over rice. Add some red or black beans and call ...
[DOCX File]Eating for Whole Health: One Week Menu Plan & Recipes - …
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Add rinsed rice. Stir to coat rice with spices and sauté for 2 more minutes. Add 4.5 cups water and the salt. Bring to boil. Then cover, reduce heat to lower, and simmer for about 25 minutes longer until rice is soft and water has evaporated. Remove from heat, allow to stand about 10 more minutes. Remove cardamom pods and cloves.
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