1. In food processor, pulse beans, seasoning and oregano until coarse crumbs remain; let stand 10 minutes.
2. In large skillet, heat oil over medium-high heat. Add onion, pepper and celery; cook and stir 7 minutes or until tender. Add garlic; cook and stir 30 seconds or until fragrant. Add bean mixture; cook and stir 3 minutes or until lightly browned. Add stock; cook and stir 3 minutes or until most liquid is absorbed. Makes about 3 cups.
3. Prepare rice as label directs; serve bean mixture over rice sprinkled with parsley and/or green onions, if desired.
- 8 g Fat
- 1 g Saturated
- 561 mg Sodium
- 63 g Carbohydrates
- 11 g Fiber
- 3 g Sugars
- 13 g Protein
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Nutritional Information
- 8 g Fat
- 1 g Saturated
- 561 mg Sodium
- 63 g Carbohydrates
- 11 g Fiber
- 3 g Sugars
- 13 g Protein
Directions
1. In food processor, pulse beans, seasoning and oregano until coarse crumbs remain; let stand 10 minutes.
2. In large skillet, heat oil over medium-high heat. Add onion, pepper and celery; cook and stir 7 minutes or until tender. Add garlic; cook and stir 30 seconds or until fragrant. Add bean mixture; cook and stir 3 minutes or until lightly browned. Add stock; cook and stir 3 minutes or until most liquid is absorbed. Makes about 3 cups.
3. Prepare rice as label directs; serve bean mixture over rice sprinkled with parsley and/or green onions, if desired.