• 11 ounces canned red kidney beans, any size, drained
• 2 Tbs. vegetable oil
• 1 cup onions, chopped
• 2/3 cup green bell pepper, chopped
• 2/3 cup celery, chopped
• 1 Tbs. plus 1 tsp. garlic, crushed
• 2/3 cup tomatoes, peeled, cored, seeded and chopped
• 3/4 tsp. dried oregano
• 1/4 tsp. dried thyme
• 2 bay leaves
• 3/4 tsp. paprika
• 1/4 tsp. cayenne
• 1/4 tsp. ground cumin
• 2 Tbs. plus 2 tsp. vinegar
• 3/4 tsp. Tabasco sauce, or to taste
• 1/8 tsp. red pepper flakes, to taste
• 1/8 tsp. salt (optional)
• 1/8 tsp. black pepper (optional)
• 1 cup long grain rice

Heat oil in heavy sauté pan over medium heat. When hot, add onion, bell pepper, celery and garlic and sauté for 3 minutes or until vegetables begin to soften. Sir in tomatoes, herbs, spices and vinegar. Cook for about 15 minutes or until vegetables are tender. Add beans, Tabasco, red pepper flakes, salt, and pepper, Place over medium heat and cook for 10 minutes or until heated through.

Cook rice as directed on package or by your usual method. When cooked, place in a deep serving bowl and pour beans over top. Use additional Tabasco and white vinegar if desired.

Adapted for The Bean Cookbook by Judith Choate, 1992, Kenan Books, Inc. Courtesy American Dry Bean Board.

Per serving: calories 333, fat 7.8g, 21% calories from fat, cholesterol 0mg, protein 8.8g, carbohydrates 57.9g, fiber 5.3g, sugar 6.1g, sodium 99mg, diet points 6.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.4, Fruit: 0.0, Bread: 2.9, Lean meat: 0.0, Fat: 1.3, Sugar: 0.0, Very lean meat protein: 0.8

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