Title: Gf Red Beans & Rice New Orleans Style
Categories: Diabetic Allergy Entree Rice
Yield: 4 Servings

1	ts	Canola oil
3		Cloves garlic, minced
2		Onions, chopped
1		Green sweet pepper, chopped
1		Stalk celery, chopped
1	ts	Dried thyme
1/2	ts	Dried oregano
1/2	ts	Salt
1/4	ts	Crushed red chili pepper
1	c	Beef OR vegetable stock
2	c	Cooked red kidney beans
1/4	lb	Lean ham, cubed
2	c	Hot cooked brown rice
		Fresh parsley or cilantro

Heat oil over medium heat in a nonstick skillet. Cook garlic, onions, green pepper and celery, stirring often, for about 5 minutes or until onion is translucent.

Stir in seasonings, pour in stock.

With fork, crush about 1/3 of the beans. Add to skillet along with ham, stir well. Bring to a boil, reduce heat. Simmer, stirring occasionally, for about 20 minutes or until thickened. Spoon over rice. Garnish with parsley.

1/4 recipe = 302 calories, 2 1/2 starch, 1 1/2 protein, 1 extra choice 5 grams total fat, 16 mg cholesterol, 15 grams protein, 48 grams carbohydrate, 583 mg sodium, 582 mg potassium. High Fibre.

Adapted from Full of Beans by V. Currie & Kay Spicer, 1993 Shared but not tested by Elizabeth Rodier March 94

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