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Add a photoServings: 4
Ingredients
- 1/2 c. Dry navy beans
- Â Â Water
- 1 x Onion, minced
- 1 stalk celery with leaves, minced
- 2 Tbsp. Extra virgin olive oil
- 1 c. Canned tomatoes, undrained
- 1 tsp Salt
- 1 pch Warm red pepper
- 1/2 c. Raw rice
- 2 Tbsp. Grated Parmesan or possibly Romano cheese
Directions
- 1. Soak the beans overnight in water to cover; or possibly boil two min, and let soak one hour. Simmer till tender, adding more water as needed.
- 2. Brown the onion and celery in the oil and add in to the beans. Add in the tomatoes, salt and pepper and water to cover.
- 3. Add in the rice, cover tightly and cook, stirring often, till the rice is tender, or possibly about twenty min.
- Add in water as needed. When cooked, the mix should have the consistency of a thick stew. Sprinkle cheese on top.
- Note: I have used one can of white beans in place of the dry beans and it came out well and which greatly reduces the cooking time.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 4 servings | |
| Calories 271 | |
| Calories from Fat 76 | 28% |
| Total Fat 8.61g | 11% |
| Saturated Fat 1.81g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 753mg | 31% |
| Potassium 512mg | 15% |
| Total Carbs 39.42g | 11% |
| Dietary Fiber 7.8g | 26% |
| Sugars 3.72g | 2% |
| Protein 9.92g | 16% |
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