Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Dried pinto beans 1/4 t Oregano
2 c Chopped yellow onion 1/4 Teasppon garlic powder
1 c Chopped green onions 1 T Worcestershire sauce
1 c Chopped green bell pepper 3 ds Tabasco sauce
1/2 t Minced garlic 6 oz Can of tomato paste
1/4 t Red cayenne pepper 1/4 t Thyme
3/4 t Ground black pepper 1 t Celery flakes
1/2 t Salt 6 c Cooked brown rice

(This is real good and hot, so you may want to tone down hot spices
and add them last, to taste, if you can't tolerate the spicy heat.)

Wash beans and then soak for 12 hours. (I never soak beans and never
have any gas unless I eat them with milk.)

Drain water. Fill a large pot with beans; add water to 1/2 inch above
beans level. Add remaining ingredients except rice; cook over low
heat 2 to 2 1/2 hours, covered. Serve over cooked brown rice.

Nutritional information per serving: 260 calories 5 percent fat (1.3
grams) 77 percent carbohydrate 18 percent protein

I got this recipe from the January 94 issue of Shape magazine, in an
article about the Cooper Clinic (I believe it's in Texas). I didn't
want to post without trying first, So last weekend I tried it and it's
wonderful!

mingram#madam.west.sun.com (Judy Mingram - SunSelect)

From Fatfree Digest April-May 1994, Formatting by Sue Smith (using
MMCONV)

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