1 T. olive oil

1 large onion, chopped

1 medium celery stalk, sliced

3 garlic cloves, finely chopped

1 can (15 to 19 oz. s) red kidney beans

1 can (15 to 19 oz. s) light kidney beans

1 C. diced ham, optional

1/2 tsp. dried thyme

1/4 tsp. ground black pepper

 

Cook rice as label directs. Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat until hot. Add onion, celery, and garlic, and cook 7 to 8 minutes or until vegetables are tender and lightly browned, stirring occasionally. Stir in beans with their liquid, ham if using, thyme, and pepper. Heat to boiling over medium-high heat. Reduce heat to low and simmer 10 minutes or until mixture thickens slightly. To serve, spoon rice into deep platter and spoon bean mixture over the top.

 

Yield:

Calories:

Fat:

Fiber: