1/2 c Onion, chopped
1/2 c Celery, chopped
1 Garlic clove
2 tb Butter or margarine
16 oz Canned kidney beans
2 c Cooked rice
1 tb Parsley, chopped
1/4 ts Salt
1/8 ts Pepper
Cook onion, celery, and garlic in fat until tender. Remove garlic. Add remaining ingredients. Simmer for 5 minutes to blend flavors. Calories per 1/2 cup serving: About 165 Source: FOOD — by U.S. Department of Agriculture Typed for you by Karen Mintzias