2 cans (15oz) red kidney beans
1 1/2 ts white pepper
1/4 ts paprika
4 tb butter; cut into pieces
1/4 ts garlic powder
4 servings rice (recipe follows)
Pour beans with their liquid into a large saucepan and place over medium heat. Add pepper, paprika, butter and garlic powder. When beans come to a boil, use a fork to mash some of them against the side of the pan. Stir mixture constantly. In about 20 minutes, the beans will reach the consistency of refried beans. (they will be smooth and creamy, with some of the whole beans intact). To serve, pour 1/2 cup beans into a bowl and top with 1/2 cup rice. Rice Recipe: 1 1/2 cups quick-cooking rice
1 1/2 cups water
salt 2 tablespoons butter
1/2 teaspoons garlic
Prepare rice according to package directions, using 2 tablespoons butter and 1/2 teaspoon garlic salt instead of the amounts of butter and salt specified on package. —–