Title: Red beans & rice (usda)
 Categories: Main dish, Vegetarian, Low-fat
      Yield: 6 Servings
 
    1/2 c  Onion, chopped
    1/2 c  Celery, chopped
      1    Garlic clove
      2 tb Butter or margarine
     16 oz Canned kidney beans
      2 c  Cooked rice
      1 tb Parsley, chopped
    1/4 ts Salt
    1/8 ts Pepper
 
  Cook onion, celery, and garlic in fat until tender. Remove garlic.
  
  Add remaining ingredients.  Simmer for 5 minutes to blend flavors.
  
  Calories per 1/2 cup serving: About 165