Title: Surprising Beans And Rice
Categories: Low fat, Bean
Yield: 4 Servings

2 c Dried pinto beans
3 lg Cloves garlic, minced or
Pressed
1 ts Dried Italian herb seasoning
Mix (or
1/2 ts EACH dried basil leaves,
Dried oregano leaves, and
Dried thyme leaves)
1 ts Crushed dried hot red
Chilies
1 lg (1/2 lb) onion, chopped
1/3 c Apricot jam
3 c Hot cooked rice
Thinly sliced green onions,
Including tops
Salt

Here is a nice fatfree recipe from the current issue of Sunset. I may try
to adapt this one for the pressure cooker.

Sort beans for debris. Rinse beans and put in a 4- to 5- quart pan; cover
with water. Bring to a boil on high heat. Remove from heat, cover,and let
stand 1 hour or up to 1 day; drain. To beans, add 2 cups water, garlic,
Italian seasoning, chilies, and chopped onion. Bring to a boil over high
heat; cover and simmer until beans are tender to bite, about 1 1/2 hours.
Stir occasionally. After
1 hour, mix jam into beans. If cooked beans are soupier than you
like, boil uncovered, stirring often, until they reach the consistency you
want. Pour beans onto 1 side of a rimmed platter; mound rice opposite and
sprinkle both with sliced green onions. Add salt to taste. Makes 5 or 6
servings. Per serving: 418 cal (2.4% from fat), 17 g protein, 1.1g fat,
(0.2g sat fat), 86 g carbo, 15 mg sodium, 0 mg chol. Date: Tue, 22 Mar 94
07:48:55 GMT From: nanette.blanchard@springsboard.org (NANETTE BLANCHARD)

Converted to MM format by Dale & Gail Shipp, Columbia Md.

Posted to MM-Recipes Digest V4 #3 by "Rfm" on Jan
11, 99