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 Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias
How To make Red Beans & Rice (Usda)'s Videos
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Tony Chachere's and Zatarain's Redbeans and Rice Review
#paffordhomestead #redbeansandrice #cooking
I Will be Doing a Review On Tony Chachere's and Zatarain's Redbeans and Rice and I get to eat them.....LOL
Tony Chachere's -
Zatarain's Red Beans and Rice -
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Many of us have our own favorite soup recipes we make at home, but what if we could safely can them to include in our food storage? The USDA has provided guidelines for doing just that, which provides lots of variability. Join us to learn what the guidelines are as we make our own recipe of Black Bean Soup.
USDA Canning Your Own Soup Recipe link:
Other videos you might like-- Pressure Canning Tomato Bisque Soup: Pressure Canning Split Pea Soup and Ham:
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Red Beans vs Kidney Beans #beans #légume #foodie #foodhacks #sheftori #chili
Why Can Beans? (Featuring Kidney Beans)
We discuss why canning beans is a great idea and then show how to can kidney beans in pints.
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Any products we mention or show on our videos have been purchased with our own money and are recommended or not based on our own experience.