Directions:
- In a large saucepan, heat the 2 tablespoons oil over medium-high heat. Add the onion, bell pepper and celery; saute until the vegetables are softened, 6 to 8 minutes. Stir in the garlic and cook until softened, about 1 minute. Add the allspice, cloves, cayenne, the remaining 3/4 teaspoon salt and the black pepper. Cook for 1 minute. Stir in the vegetable stock, beans, tomato, thyme and hot-pepper sauce. Simmer for 10 minutes.
- While the beans are cooking, cook the brown rice according to package directions.
- Divide the rice among 6 individual bowls. Top each serving with beans and sprinkle with the cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 379.42 Kcal (1589 kJ) | ||
| Calories from fat | 72.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.09g | 12% | |
|---|---|---|---|
| Sodium | 6270.5mg | 261% | |
| Potassium | 278.81mg | 6% | |
| Total Carbs | 65.24g | 22% | |
| Sugars | 2.02g | 8% | |
| Dietary Fiber | 4.03g | 16% | |
| Protein | 4.58g | 9% | |
| Vitamin C | 14.9mg | 25% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 5.5mg | 30% | |
| Calcium | 33.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 237.41 Kcal (994 kJ) | ||
| Calories from fat | 45.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.06g | 12% | |
|---|---|---|---|
| Sodium | 3923.54mg | 261% | |
| Potassium | 174.46mg | 6% | |
| Total Carbs | 40.82g | 22% | |
| Sugars | 1.27g | 8% | |
| Dietary Fiber | 2.52g | 16% | |
| Protein | 2.87g | 9% | |
| Vitamin C | 9.3mg | 25% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 3.4mg | 30% | |
| Calcium | 20.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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