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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 5 |
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Taken from the Light & Tasty Magazine. Recipe is loaded with beans, romatoes, rice and seasonings. Delicious served with corn muffins. Ingredients:
1/2 cup green pepper, coarsely chopped |
1/2 cup onion, coarsely chopped |
2 garlic cloves, minced |
1 tablespoon canola oil |
1 (14 1/2 ounce) can stewed tomatoes, cut up |
1 (8 ounce) can tomato sauce |
1/2 teaspoon italian seasoning |
1/4 teaspoon cayenne pepper |
1/8 teaspoon fennel seed, crushed |
1 (16 ounce) can kidney beans, rinsed and drained |
1 (15 1/4 ounce) can butter beans, rinsed and drained |
2 1/2 cups rice, cooked |
Directions:
1. In a nonstick skillet, saute the green pepper, onion and garlic in oil until tender. Stir in the stewed tomatoes, tomato sauce, Italian seasoning, cayenne and fennel seed.
2. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
3. Stir in the beans. Cover and simmer 5-10 minutes longer or until beans are heated through.
4. Serve with rice.
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