Red Beans and Rice for Two

From Betty's Soul Food Collection... Ready, set, go! With 10 minutes of prep and 5 minutes of cooking, this dish is sure to warm the soul.

  • Prep Time 10 min
  • Total Time 15 min
  • Servings 2

1
teaspoon vegetable oil
1
small onion, chopped (1/4 cup)
1
small green bell pepper, chopped (1/2 cup)
1
garlic clove, finely chopped
2
cups Progresso™ red kidney beans (from 19-oz can), drained, rinsed
1/2
package (10-ounce size) frozen cut okra, thawed and drained
1
teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves
1/2
teaspoon red pepper sauce
1/4
teaspoon salt
2
cups hot cooked rice
1
small tomato, seeded and chopped (1/2 cup)

  • 1 Heat oil in 10-inch skillet over medium-high heat. Cook onion, bell pepper and garlic in oil about 2 minutes, stirring occasionally, until vegetables are crisp-tender.
  • 2 Stir in remaining ingredients except rice and tomato. Cook, stirring occasionally, until mixture is hot.
  • 3 Serve with rice. Top with tomato.

Expert Tips

Serve this colorful main dish with corn muffins offered with a pot of honey butter.

When cooked, okra gives off a substance that thickens the liquid it cooks in.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
475
(
Calories from Fat
35 ),
% Daily Value
Total Fat
4 g
4 %
(Saturated Fat
1 g,
1 %
),
Cholesterol
0mg
0%;
Sodium
1440 mg
1440 %;
Total Carbohydrate
104 g
104 %
(Dietary Fiber
18 g
18 %
),
Protein
25 g
25 %
;
% Daily Value*:
Vitamin A
14%;
Vitamin C
46%;
Calcium
14%;
Iron
50%;
Exchanges:
6 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.