Cart is empty
These dried beans are beige with brown streaks, but they turn a uniform brown when cooked. They're often used to make refried beans. These are in the kidney bean family. They are an excellent replacement of kidney beans in chili.
Nutrition Facts
Serving Size: 1/4 cup dry (54 g)
Nutrient Amount % DV
Calories 190 Calories from Fat 5 Total Fat 0.5 g 1% Sodium 0 mg 0%
Total Carbohydrate 34 g 11% Dietary Fiber 10 g 40% Protein 13 g
Calcium 8% Iron 20%
Cajun Red Beans and Rice
1 lb Dried pinto beans (2 cups)
4 c Uncooked AM Rice (Medium or Long Brown)
1 1/2 c Finely chopped celery
1 1/2 c Finely chopped onions
1 1/2 c Finely chopped green pepper
5 Bay leaves
1 ts White pepper
3/4 ts Cayenne pepper
1/2 ts Black pepper
1 ts Tabasco sauce, optional (according to taste)
2 ts Thyme
1 1/2 ts Garlic powder
1 1/2 ts Oregano
1 1/2 ts Paprika
6 oz Tomato paste
Cover beans with water and soak overnight. Drain and rinse before cooking. Combine beans with 5 cups water and bring to a boil. Reduce heat, cover and simmer 45 minutes to 1 hour, stirring occasionally. Add another 4 cups water and add celery, onion, bell pepper, bay leaves, and remaining ingredients. Cook until beans are tender and begin breaking up. Cook rice. To serve, mound 3/4 cup rice on plate and spoon generous serving of beans over the rice.