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Red Beans and Rice
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    Red Beans and Rice

  • 1 Tablespoon Vegetable Oil
  • 1 Tablespoon Cider Vinegar
  • 2 Large Onions -- sliced
  • 1 Cup Vegetable Broth -- Or More If Necessar
  • 1 Clove Garlic -- minced
  • 2 Large Green Peppers -- Diced
  • 15 Ounces Red Kidney Beans, Canned -- Rinsed And Drained
  • 3 Celery Stalks -- Sliced
  • 2 bay leaves
  • 1/2 Teaspoon Hot Pepper Sauce -- Or To Taste
  • 1/2 Teaspoon Cumin
  • 1/2 Teaspoon Paprika
  • 1 1/2 Teaspoons Salt -- Or To Taste
  • 2 Cups Tomatoes -- Crushed
  • 4 Cups Cooked Rice
  • Heat oil in a large sauce pan. Saute onion, garlic, green peppers and celery 5 min. Add spices, tomatoes, vinegar, broth. Simmer 10 min. Addbeans, more broth if necessary, hot sauce and salt. Heat through. Cook 5min. Cook rice. Remove bay leaves. Serve over white rice. -
    NOTES : Although there is no meat in this dish it is satisfying to those accustomed to eating meat with every meal.

    From: Susan Powter
    Posted By: Peg Baldassari
    Post Date: 23 Mar 1997

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