Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
317
Calories
7g
Protein
1g
Fat
64g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Onion | 1 medium (110g) | 44 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Red Kidney Bean | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups red kidney beans, soaked in salt water for 4 hours
- 2 bay leaves
- 2 cups white onion, chopped
- 1 teaspoon fresh thyme
- 3 garlic cloves, minced
- 3 teaspoons parsley
- 1 cup diced green bell pepper
- 1 teaspoon kosher salt
- ¼ cup red wine
- 4 cups cooked brown rice
- Chopped scallions for garnish
Directions
1
Rinse beans and drain well. Cook in 5 cups of water for 1 hour with the bay leaves.
2
Add onion, thyme, garlic, parsley, green pepper and salt to pot.
3
Simmer over medium heat for 15 minutes.
4
Add wine and simmer for another 5 minutes.
5
Remove bay leaves.
6
Serve over hot rice, garnished with scallions.
Recipe sourced from
fandom