Recipe by JessicaSmmns
Designed as a main course for vegetarians, but could easily be a side dish as well. Also, if you have to have your meat, you could add chicken or sausage.
Top Review by KateL
This is my favorite lunchtime entrée. I use a 1-lb. bag of small red beans, soaked with salt for 8 hours, then pressure cook them as Cuban Black beans with a ham hock. I drain off the liquid and use the cooked beans instead of the canned kidney beans called for in this recipe. Meanwhile, I will have already prepared 2 cups brown rice with its soaking and rinsing, then pressure cooking that. I prefer my rice to be separate from the beans for contrast. I let the resulting Spicy Bean mix cool. I pull out a stack of 1.25-cup Rubbermaid containers, put 1/2 cup of cooked rice in each container, then one ladleful of Spicy Beans on top. I put the lid on and freeze my individual portions. As a result, I could take a container from the freezer and let it thaw until lunch, and warm it up in the microwave. I usually had this with a garden salad. Very satisfying, and spicy enough to be interesting.
- 2 tablespoons vegetable oil
- 1 stalk celery, chopped
- 1 green pepper, chopped
- 1 onion, chopped
- 2 garlic cloves, squished
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon cayenne pepper (to taste)
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 1 (15 1/2 ounce) can red beans
- 1⁄2 teaspoon salt
- 1 cup white rice
Directions See How It's Made
- Heat oil in saucepan. Add celery, green pepper, onion, and garlic. Heat until vegetables are beginning to get soft.
- Add oregano, thyme, and cayenne pepper. Then, add tomato paste and vegetable broth.
- Add red beans, salt, and rice. Let it come to a boil.
- Cover and reduce heat to simmer. Let simmer for about 20-25 minutes.