Title: Kidney Bean Casserole
Categories: Vegetable Diet Heart Entree Casserole
Yield: 4 Servings

		Vegetable cooking spray
3/4	c	Chopped onion
1/3	c	Chopped green pepper
1/3	c	Celery
2	lg	Cloves garlic, minced
2	cn	(16 oz) red kidney beans, drained
1	c	Peeled, chopped tomato
1/4	c	Water
1/2	ts	Chili powder
1/4	ts	Pepper
3	ds	Hot sauce
2	c	Cooked long-grain rice, cooked without salt or fat
1/2	c	Shredded reduced-fat sharp Cheddar cheese

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion, green pepper, celery, and garlic; saute 5 minutes or until tender. Add beans and next 5 ingredients; stir well. Cover and cook 8 to 10 minutes or until thoroughly heated, stirring often.

Spoon rice into bottom of a 1 1/2 quart casserole coated with cooking spray. Spoon bean mixture evenly over rice; sprinle with cheese. Cover and let stand 5 minutes before serving.

Nutritional Information Per Serving: Calories 372 % fat per serving 10 Protein 19.5 Fat 4.1 Saturated fat 1.8 Carbohydrate 65.1 Fiber 7.0 Cholesterol 10 Sodium 127

Source: They Healthy Heart Cookbook

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