夕食普通

Red Beans and Rice

Name: Red Beans and Rice
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 8
Ingredients: 2 cups red beans, dry; 8 cups water; 1 1/2 cups onion; 1 cup celery; 4 bay leaves; 3 tablespoons garlic; parsley; 2 teaspoons thyme; 1 teaspoon salt; 1 teaspoon black pepper; 1 cup red bell pepper; 2 cups cooked brown rice

This flavorful dish is a Monday night tradition in many homes. This vegetarian recipe uses dry beans, onion, pepper, and spices.

2 h 15 min8 人前

栄養成分（1食あたり）

1食あたりの値 · 1食分の量: 1/8 of recipe (359g)

224

カロリー

12g

タンパク質

43g

炭水化物

脂質

10g

食物繊維

糖類

324mg

ナトリウム

飽和脂肪酸 0 g · コレステロール 0 mg

リングは1食分を2,000kcalの基準日に対する割合で表示します。Nutrolaアプリではあなた自身の目標に合わせて表示されます。

材料

red beans, dry
2 cups
water
8 cups
onion
1 1/2 cups · chopped
celery
1 cup · chopped
bay leaves
4
garlic
3 tablespoons · chopped
parsley
optional
thyme
2 teaspoons · crushed, dried
salt
1 teaspoon
black pepper
1 teaspoon
red bell pepper
1 cup · chopped - could also use green pepper
cooked brown rice
2 cups

作り方

1
Wash hands with soap and water.
2
Pick through beans to remove shriveled or broken beans. Rinse beans thoroughly.
3
In a 5-quart pot, mix beans, water, onion, celery, and bay leaves. Bring to boiling; reduce heat.
4
Cover and cook over low heat for about 1 to 1/2 hours or until beans are tender. Stir and mash beans against side of pan.
5
Add garlic, parsley, thyme, salt, black pepper, and red or green pepper.
6
Cook uncovered, over low heat, until creamy, about 30 minutes. Remove bay leaves. Serve over hot cooked rice.

出典: USDA MyPlate Kitchen · Food and Drug Administration (FDA) US Department of Health and Human Services

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