Beans and Rice Entree
Dairy-free, High Fiber, Candida Diet friendly, Budget-Friendly, Vegetarian/Vegan
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1 dash hot pepper flakes, or to taste
- 15 ounce can chopped tomatoes
- 3 cups cooked (1 cup dry) black beans or pinto beans (2 - 15 ounce cans of beans will make 3 cups)
- 1 tablespoon dry parsley
- 1/2 to 1 teaspoon basil (optional)
- Cooked brown rice
Directions
Put your rice on to cook before you begin this recipe. Use 1-1/2 cups of brown rice and 3 cups of water. For the beans you can cook a cup of them earlier in the day, so they are ready by suppertime.
Begin by chopping your onion and celery. Heat the oil in a 3 quart pot. Add the garlic, onion, celery and hot pepper flakes. Sauté ˝ until the onion is tender and fragrant and the celery is bright green. Add the un-drained tomatoes and 3 juicy cups of cooked beans. Stir it all up.
Add the parsley and the basil if you are using it. Bring to a boil, reduce the heat and simmer for about 10 minutes. Serve over the brown rice.
If your beans weren't salted and if you use no-salt-added tomatoes, you will need 1 teaspoon of salt for this dish. Otherwise, salt to taste. If the tomatoes and beans are both already salted, you probably won't need to add any additional salt.
Makes 6 servings. Sprinkle with Parmesan cheese and extra hot pepper flakes at the table.
|
Recommended Related Products
 |
Super Antioxidant
Greens
Supplements your diet with
natural antioxidants, essential amino acids, vitamins
and minerals.*
Helps protect your body from free radical damage and boosts
your immune response.* |
$24.95
US/Cdn
|
|
