Here's a recipe from Betty Crocker that's packed with potassium and 100% daily value of Folic Acid, yet super low in fat (only 8%)!
RED BEANS AND RICE
1 teaspoon vegetable oil
1 small onion, chopped (1/4 cup)
1 small green bell pepper, chopped (1/2 cup)
1 clove garlic, finely chopped
1 can (15-16 ounces) kidney beans, rinsed and drained
1/2 package (10-oz. size) frozen cut okra, thawed & drained
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon red pepper sauce
1/4 teaspoon salt
2 cups hot cooked rice
1 small tomato, seeded and chopped (1/2 cup) (optional)
Heat oil in 10-inch skillet over medium heat. Cook onion, bell pepper and garlic in oil about 2 minutes, stirring, until vegetables are tender. Stir in remaining ingredients except rice and tomato. Cook, stirring occasionally, until mixture is hot. Serve with rice and top with tomato (if using).
Makes 2 servings
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Red Beans and Rice
