Skillet beans and rice

4 Servings

Ingredients

Quantity Ingredient
¾ cup Long grain rice; cooked
1 Red bell pepper; cubed
1 Green bell pepper; cubed
1 medium Onion; chopped
1 can (15-oz) black beans
1 can (15-oz) kidney beans
1 can (15-oz) pinto beans
1 can (15-oz) Cannelini; Great Northern or Garbanzo beans
1 can (small) tomatoes
½ cup Barbecue sauce (the strength of the suace can vary this amount)

Directions

Date: Sun, 18 Feb 1996 20:35:04 -0600 (CST) From: "Mary A. Flesch" <mflesch@...> Here's a lowfat beans & rice that is VERY fast and tasty - even my SAD husband likes it:

NOTE: I have substituted quick cooking rice added directly to the recipe when in a real hurry.

NOTE: orig. recipe called for Garbanzo, for which I don't care--basically you need four types of your favorite beans.

Saute peppers and onions in water until tender. Drain and rinse beans and add to skillet, along with tomatoes, barbecue sauce and 1 cup water. Cook a minimum of 15 minutes, up to 2 hours to meld flavors. Add rice on top.

FATFREE DIGEST V96 #48

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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