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Name: Surprising Beans And Rice
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Including tops; 1 lg (1/2 lb) onion, chopped; 3 c Hot cooked rice; 3 lg Cloves garlic, minced or; Dried oregano leaves, and; 2 c Dried pinto beans; Salt; Mix (or; Chilies; Dried thyme leaves); 1 ts Crushed dried hot red; 1/2 ts EACH dried basil leaves,; Pressed; 1 ts Dried Italian herb seasoning; 1/3 c Apricot jam; Thinly sliced green onions,

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INGREDIENTS

Including tops
1 lg (1/2 lb) onion, chopped
3 c Hot cooked rice
3 lg Cloves garlic, minced or
Dried oregano leaves, and
2 c Dried pinto beans
Salt
Mix (or
Chilies
Dried thyme leaves)
1 ts Crushed dried hot red
1/2 ts EACH dried basil leaves,
Pressed
1 ts Dried Italian herb seasoning
1/3 c Apricot jam
Thinly sliced green onions,

Servings

INSTRUCTIONS

Here is a nice fatfree recipe from the current issue of Sunset. I may try to adapt this one for the pressure cooker. Sort beans for debris. Rinse beans and put in a 4- to 5- quart pan; cover with water. Bring to a boil on high heat. Remove from heat, cover,and let stand 1 hour or up to 1 day; drain. To beans, add 2 cups water, garlic, Italian seasoning, chilies, and chopped onion. Bring to a boil over high heat; cover and simmer until beans are tender to bite, about 1 1/2 hours. Stir occasionally. After 1 hour, mix jam into beans. If cooked beans are soupier than you like, boil uncovered, stirring often, until they reach the consistency you want. Pour beans onto 1 side of a rimmed platter; mound rice opposite and sprinkle both with sliced green onions. Add salt to taste. Makes 5 or 6 servings. Per serving: 418 cal (2.4% from fat), 17 g protein, 1.1g fat, (0.2g sat fat), 86 g carbo, 15 mg sodium, 0 mg chol. Date: Tue, 22 Mar 94 07:48:55 GMT From: nanette.blanchard@springsboard.org (NANETTE BLANCHARD) Converted to MM format by Dale & Gail Shipp, Columbia Md. Posted to MM-Recipes Digest V4 #3 by "Rfm" on Jan 11, 99

NOTES

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Surprising Beans And Rice

Including tops
1 lg (1/2 lb) onion, chopped
3 c Hot cooked rice
3 lg Cloves garlic, minced or
 Dried oregano leaves, and
2 c Dried pinto beans
 Salt
 Mix (or
 Chilies
 Dried thyme leaves)
1 ts Crushed dried hot red
1/2 ts EACH dried basil leaves,
 Pressed
1 ts Dried Italian herb seasoning
1/3 c Apricot jam
 Thinly sliced green onions,

Here is a nice fatfree recipe from the current issue of Sunset. I may try  to adapt this one for the pressure cooker.    Sort beans for debris. Rinse beans and put in a 4- to 5- quart pan; cover  with water. Bring to a boil on high heat. Remove from heat, cover,and let  stand 1 hour or up to 1 day; drain. To beans, add 2 cups water, garlic,  Italian seasoning, chilies, and chopped onion. Bring to a boil over high  heat; cover and simmer until beans are tender to bite, about 1 1/2 hours.  Stir occasionally. After        1    hour, mix jam into beans. If cooked beans are soupier than you  like, boil uncovered, stirring often, until they reach the consistency you  want. Pour beans onto 1 side of a rimmed platter; mound rice opposite and  sprinkle both with sliced green onions. Add salt to taste. Makes 5 or 6  servings. Per serving: 418 cal (2.4% from fat), 17 g protein, 1.1g fat,  (0.2g sat fat), 86 g carbo, 15 mg sodium, 0 mg chol. Date: Tue, 22 Mar 94  07:48:55 GMT From: nanette.blanchard@springsboard.org (NANETTE BLANCHARD)    Converted to MM format by Dale & Gail Shipp, Columbia Md.    Posted to MM-Recipes Digest V4 #3 by "Rfm" <Robert-Miles@usa.net> on Jan  11, 99

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Nutrition

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Serving Size: 1 Serving (392g)
Recipe Makes: 4 Servings

Calories: 460
Calories from Fat: 12 (3%)

Amt Per Serving		% DV

	Total Fat 1.3g	2 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.5g
Cholesterol 0mg		0 %
Sodium 21.8mg		1 %
Potassium 539.1mg		14 %
Total Carbohydrate 96.8g		28 %
	Dietary Fiber 12.9g	52 %
	Sugars, other 83.9g
Protein 15.6g		22 %
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.

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Calories per serving: 460

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