Red Beans And Rice

Serves: 6
Total Calories: 140


* See note below.
2 (15-ounce) cans kidney beans drained
1 (8-ounce) can tomato sauce
1 cup red onion chopped
1/2 cup parsley chopped
1/2 cup water
4 slices luncheon meats smoked, cut in 1/2 -inch pieces
1 tablespoon Worcestershire sauce
2 cloves garlic minced
2 teaspoons salt
1/4 teaspoon oregano
1/4 teaspoon thyme dried, crushed
6 to 8 drops hot pepper sauce
Rice of your choice


* Preparation Time: 30 minutes Storage Time: At least 12 hours or up to 2 days Reheating Time: 20 to 25 minutes In a large saucepan, stir kidney beans, tomato sauce, red onion, parsley, water, luncheon meat, Worcestershire sauce, garlic, salt, oregano, thyme and hot pepper sauce. Over medium heat, bring to a boil. Reduce heat to low, cover and simmer for 20 minutes. Cover and refrigerate up to 24 hours. Flavors will blend and be better the next day.

Bell: Over medium-high heat, bring bean mixture to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes to blend flavors, stirring occasionally.

Me anwhile, prepare enough hot cooked rice to equal 6 cups. Serve bean mixture over rice.

Nutritional Facts:

Serves: 6
Total Calories: 140
Calories from Fat: 6

This Red Beans And Rice recipe is from the Make Ahead Cookbook. Download this Cookbook today.

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