RED BEANS AND RICE

This recipe was created by my brother, Howard Honig. He is a lawyer by trade, however, is missing his calling as a chef. He is really a natural in the kitchen. I had to ask him to write down the ingredients, because he is one of those who adds spices "just a pinch here and there!" Try it and let us know what you think

INGREDIENTS:

• 1 lb. red beans (soaked overnight in 8 cups of water)
• 1 onion, chopped
• 2 green peppers, chopped
• 3 fresh bay leaves
• 1 TB chili powder
• 1 TSP tobasco
• 1/2 TSP black pepper
• 1/2 TSP cayenne pepper
• 2 garlic cloves, minced
• 2 TSP oregano
• 2 TSP basil
• 1 TBL olive oil
• Cooked white rice

INSTRUCTIONS:

• 1. Heat olive oil in large skillet. SautÈ onions, green pepper and garlic.
• 2. Add beans and 4 cups of reserve liquid.
• 3. Bring to a boil.
• 4. Add all spices and simmer for 1 1/2 hours or until beans are tender.
• 5. Serve over white rice.
• 6. Optional toppings: salsa or pico de gallo

Serves 4-5

Nutrient analysis per serving:

Calories: 230

Carbohydrates: 35.8 grams (62%)

Protein: 11.42 grams (20%)

Fat: 4.6 grams (18%)

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