Friday, April 16, 2010

Barbecued Beans and Rice

1 1/4 cups water
1 small onion -- chopped
1 red bell pepper -- chopped
15 ounces cooked black beans -- (15.5 ounce) drained and rinsed
15 ounces cooked garbanzo beans -- (15.5 ounce) drained and rinsed
15 ounces cooked kidney beans -- (15.5 ounce) drained and rinsed
15 ounces cooked red kidney beans -- (15.5 ounce)drained and rinsed
15 ounces stewed tomatoes, canned -- (14.5 ounce)
1/2 cup barbecue sauce -- oil free
2 cups cooked brown rice

Place 1/4 cup of the water, the onion, and bell pepper in a large saucepan. Cook, stirring occasionally, for 5 minutes.

Add the remaining ingredients, except the rice. Cook for 10 minutes.

Stir in the rice and heat through.


Per Serving (excluding unknown items): 512 Calories; 4g Fat (6.7% calories from fat); 28g Protein; 94g Carbohydrate; 20g Dietary Fiber; 0mg Cholesterol; 343mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates.

Serving Ideas : Recipe Hint: This freezes well. Use Cajun, Mexican, or Italian stewed tomatoes for a change in flavor.

NOTES : Cooking times are for cooked rice

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