Directions:
- Bring water to boiling. Add red beans and cook covered for 1 1/2 hours.
- Drain beans, reserving liquid, and set aside. Add enough water to bean liquid to equal 2 1/2 cups of liquid. Set aside.
- In a mortar, pound together to form a paste the salt, parsley, scallions, garlic, and rosemary.
- Heat oil and seasoning paste in a Dutch oven over medium heat. Put rice in Dutch oven and stir until well coated with oil. Add reserved liquid and bring to a boil, stirring. Add beans and again bring to a boil. Reduce heat, cover, and cook undisturbed for 20 minutes.
- Remove cover, stir, and cook about 5 minutes longer, or until no liquid remains.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 270.68 Kcal (1133 kJ) | ||
| Calories from fat | 73.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.2g | 13% | |
|---|---|---|---|
| Cholesterol | 0.66mg | 0% | |
| Sodium | 1112.36mg | 46% | |
| Potassium | 172.45mg | 4% | |
| Total Carbs | 43.94g | 15% | |
| Sugars | 0.26g | 1% | |
| Dietary Fiber | 2.93g | 12% | |
| Protein | 5.12g | 10% | |
| Vitamin C | 5.3mg | 9% | |
| Iron | 2.9mg | 16% | |
| Calcium | 57mg | 6% | |
| Amount Per 100 g | |||
| Calories | 72.05 Kcal (302 kJ) | ||
| Calories from fat | 19.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.18g | 13% | |
|---|---|---|---|
| Cholesterol | 0.18mg | 0% | |
| Sodium | 296.11mg | 46% | |
| Potassium | 45.91mg | 4% | |
| Total Carbs | 11.7g | 15% | |
| Sugars | 0.07g | 1% | |
| Dietary Fiber | 0.78g | 12% | |
| Protein | 1.36g | 10% | |
| Vitamin C | 1.4mg | 9% | |
| Iron | 0.8mg | 16% | |
| Calcium | 15.2mg | 6% | |
* 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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