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