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1 tsp. canola oil
3 cloves garlic, minced
2 onions, chopped
1 green sweet pepper, chopped
1 stalk celery, chopped
1 tsp. thyme
1/2 tsp. oregano
1/2 salt
1/4 tsp. crushed red chili pepper
1 cup beef or vegetable stock
2 cups cooked red kidney beans
2 cups hot cooked rice
1) In nonstick skillet, heat oil over medium heat; cook garlic, onions, green pepper and celery, stirring often, for about 5 minutes or until onion is translucent.
2) Stir in thyme, oregano, salt and red chili pepper. Pour in stock.
3) With a fork, crush about 1/3 of the beans. Add crushed and whole beans to skillet; stir well. Bring to boil, reduce heat and simmer, stirring occasionally for about 20 minutes or until thickened.
4) Spoon over cooked, hot rice.
Makes 4 servings.
Last Revised/Reviewed
Thursday, 2008-07-17 2:28 PM