Ever So Nice Beans and Rice
Beans:
3 (15 ounce) cans beans, not drained (black-eyed peas or black beans are ideal)
2 teaspoons dried oregano
2 teaspoons vegan chicken seasoning
2 teaspoons ground cumin
2 large bay leaves
1 large onion, diced
2 fresh tomatoes, diced
1 tablespoon balsamic vinegar Rice:
1 cup long grain brown rice
2 cups water
2 tablespoons vegan chicken seasoning Final Freshness:
2 tablespoons fresh lemon juice
2 tablespoons minced cilantro
5 medium cloves garlic, minced or pressed
sea salt, to taste
1. In a large pot, combine the beans, oregano, vegan chicken seasoning, cumin, bay leaves, onion, tomatoes, and balsamic vinegar. Bring to a boil over high heat.
2. Reduce the heat to low and simmer, uncovered, for about 45 minutes. You’ll want to stir this every 15 minutes or so while it’s cooking. Place the rice, water, and seasoning in a covered pot and bring to a boil.
3. Reduce heat to low and simmer for about 45 minutes, or until the rice is tender and the water has been absorbed. This should time out quite nicely with the beans.
4. Once the beans are done, stir in the lemon juice, cilantro, garlic, and salt. Serve over the cooked rice. If you like, this can also be garnished with additional cilantro, diced onion, and lemon wedges.
This dish is hearty, filling, and flavorful. For an extra kick, feel free to add some chopped cayenne, tabasco, or habanero to the bean mixture (so that it cooks with the beans), or add a dash of hot sauce at the end. Yum!
Source of recipe: This is a recipe from my 2nd book "The Two-Week Wellness Solution: The Fast Track to Permanent Weight Loss and Vitality!" (Foreword by Dr. Neal Barnard and photo by Olga Vasiljeva).
SO HOW'D IT GO?