Recipe--Rice and Beans

Being a large family, we are always looking for recipes that stretch the budget further and are tasty and filling. For some time now, one of our weekly meals has been rice and beans, a protein and fiber packed meal. This recipe gives the beans a subtle kick, and the celery and onions give a slight crunch. These beans satisfy our craving for Spanish cooking!

Rice and Beans

1 medium onion, chopped

1-2 stalks celery, sliced

1 Tablespoon olive oil

Generous spoonful of minced fresh garlic

32 oz. canned beans, or about 24 ounces cooked dried beans (the original recipe calls for 2 16-oz cans of drained and rinsed beans, but we like to use dried beans that we cook ourselves to save even more money. Use whatever combination of beans you want!

½ teaspoon salt

1 8-oz can tomato sauce

1/8 teaspoon hot pepper sauce

½-1 cup water

6 to 8 servings of cooked rice

In a large skillet, cook onion, celery, and garlic in the oil until tender. Stir in beans, salt, tomato sauce, hot pepper sauce, and water. Heat thoroughly. Serve over rice. Makes 6-8 servings.