Red Beans and Brown Rice
Ingredients (use vegan versions):
2 tablespoons vegetable oil
1 medium onion
2 cloves garlic, minced
1 1/2 cups uncooked brown rice
3 1/4 cups vegetable stock
2 teaspoons dried oregano
1 teaspoon Tabasco (or more if you like it hot)
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
2 cups cooked or canned red kidney beans, drained
2 medium carrots, peeled and finely chopped
Directions:
Heat the oil in a saucepan and add the onion, and garlic. Sauté for 5 to 7 minutes, until tender. Add the rice, broth and seasonings. cover and cook over medium heat for 40 minutes. Add the beans and carrots, cover and cook for 15 minutes more, until the rice has absorbed all the water.
Serves: 4 to 6
Preparation time: 20 minutes preparation, 55 minutes cooking time