Red Beans & Rice With Tvp Recipe

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Ingredients:

Serving

1 cup dried kidney beans (or sub pinto beans)
1 large onion, diced
3 fresh garlic cloves, smashed
1 quart boiling water
1/2 cup brown rice, dry ( basmati or short grain)
1 cup textured vegetable protein , tvp
1 1/2 tbsp chili powder
1 1/2 tsp ground cumin
1/2 tsp sea salt

Directions:

Soak the beans in plenty of water overnight. Drain and rinse well.
Cook the soaked beans in a large pot with the onion, garlic and boiling water.
In a separate pot, cook the brown rice according to package directions.
After beans have cooked 45 minutes, add TVP, chili powder and cumin. Continue cooking until beans are tender, about 20-30 more minutes.
Most of the liquid should have cooked into the beans and TVP. Add salt to taste.
Mix the cooked rice with the cooked beans, add a pinch of cayenne or hot sauce if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	324.85 Kcal (1360 kJ)
Calories from fat	32.4 Kcal
		% Daily Value*
Total Fat	3.6g	6%
Cholesterol	2.4mg	1%
Sodium	362.43mg	15%
Potassium	1848.43mg	39%
Total Carbs	45.25g	15%
Sugars	13.78g	55%
Dietary Fiber	13.57g	54%
Protein	31.42g	63%
Vitamin C	3.4mg	6%
Iron	2.7mg	15%
Calcium	205.7mg	21%

Amount Per 100 g
Calories	77.39 Kcal (324 kJ)
Calories from fat	7.72 Kcal
		% Daily Value*
Total Fat	0.86g	6%
Cholesterol	0.57mg	1%
Sodium	86.34mg	15%
Potassium	440.34mg	39%
Total Carbs	10.78g	15%
Sugars	3.28g	55%
Dietary Fiber	3.23g	54%
Protein	7.49g	63%
Vitamin C	0.8mg	6%
Iron	0.6mg	15%
Calcium	49mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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