Directions:
- In a large skillet, heat the oil over medium heat.
- Add in the shallot and celery; saute for 5-7 minutes until they are tender
- Meanwhile, start the rice; cook according to package directions.
- Add the beans and next 7 ingredients to the shallot celery mixture; bring to a boil.
- Simmer for 15 minutes, stirring occasionally, until most of the liquid is absorbed.
- Serve the beans over the cooked rice; you can sprinkle the beans with hot pepper sauce, such as Tabasco sauce, if desired.
- Omit or reduce the brown sugar if you want the dish to be less sweet.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 342.77 Kcal (1435 kJ) | ||
| Calories from fat | 43.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.81g | 7% | |
|---|---|---|---|
| Sodium | 55.44mg | 2% | |
| Potassium | 495.17mg | 11% | |
| Total Carbs | 65.87g | 22% | |
| Sugars | 6.51g | 26% | |
| Dietary Fiber | 4.19g | 17% | |
| Protein | 9.1g | 18% | |
| Vitamin C | 17.2mg | 29% | |
| Iron | 3.8mg | 21% | |
| Calcium | 53.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 185.98 Kcal (779 kJ) | ||
| Calories from fat | 23.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.61g | 7% | |
|---|---|---|---|
| Sodium | 30.08mg | 2% | |
| Potassium | 268.67mg | 11% | |
| Total Carbs | 35.74g | 22% | |
| Sugars | 3.53g | 26% | |
| Dietary Fiber | 2.27g | 17% | |
| Protein | 4.94g | 18% | |
| Vitamin C | 9.3mg | 29% | |
| Iron | 2mg | 21% | |
| Calcium | 29.2mg | 5% | |
* 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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