Gingered Beans and Rice
This oniony, gingered bean and rice casserole makes a great side dish, or a satisfying meatless entrée for supper.
2 (15-ounce) cans navy beans, drained and rinsed (1 1/2 cups)
2 cups uncooked long-grain white rice
5 cups water
1 (2.4-ounce) package dry onion soup mix
1/2 teaspoon ground ginger
- Combine all of the ingredients and place in a large 4 quart greased casserole (10-inch diameter, 4 1/2-inch depth).
- Bake, covered, in a preheated oven at 325°F (160°C) for 1 hour.
Makes 8 (1 cup) servings.
Nutritional Information Per Serving (1/8 of recipe): Calories: 341 Carbohydrates: 71g Fat: 1g Cholesterol: 0mg Protein: 12g Fiber: 6g Sodium: 21mg.
Food Exchanges: 3 starch 2 fruit 1 protein.
Recipe provided courtesy Michigan Bean Commission.