Try this Rice and Beans, Italian Style recipe, or contribute your own.
Suggest a better description1. Soak the beans overnight in water to cover; or boil two minutes, and let soak one hour. Simmer until tender, adding more water as needed. 2. Brown the onion and celery in the oil and add to the beans. Add the tomatoes, salt and pepper and water to cover. 3. Add the rice, cover tightly and cook, stirring often, until the rice is tender, or about twenty minutes. Add water as needed. When cooked, the mixture should have the consistency of a thick stew. Sprinkle cheese on top. Note: I have used one can of white beans in place of the dry beans and it came out well and that greatly reduces the cooking time. Posted to EAT-L Digest 12 November 96 Date: Wed, 13 Nov 1996 14:22:13 -0800 From: J Wendel
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Serving Size: 1 Serving (105g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 293 | ||
Calories from Fat: 22 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.5mg | 0 % | |
Potassium 444mg | 12 % | |
Total Carbohydrate 57.5g | 17 % | |
Dietary Fiber 8.3g | 33 % | |
Sugars, other 49.2g | ||
Protein 10g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 293
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