Thought I would share a recipe which the whole family liked (there have been others, some good, some bad, but these are the ones the family eats). I've been getting my bean recipes from the book Full of Beans by Violet Currie, and Kay Spicer. The link will take you to Amazon.ca (.com might have it, its a Canadian publication). Great book tones of bean recipes, some deserts too, bean flour and all. They have all nutritional info for each recipe, and many are marked gluten-free.
Beans 'n' Rice
beans, main dish, Rice
1 tsp canola oil
1 onion; chopped
1 clove garlic; chopped
1 tsp chili powder
1/2 tsp ground cumin
1/4 tsp celery seed
114 tsp black pepper; freshly ground
1 can (19 oz) tomatoes
2 cups red kidney beans; cooked
1 cup brown rice; or white, cooked
1 tsp worcestershire sauce
1 green sweet pepper; chopped
1/2 tsp salt
1/3 cup cheddar cheese; shredded
fresh cilantro; chopped or parsley
- In large saucepan, heat oil over medium heat; cook onion and garlic,
stirring occasionally, for 5 minutes or until onion is translucent. Stir in
chili powder, cumin, celery seed and pepper; cook for 1 minute.
- Add tomatoes, beans, rice and Worcestershire sauce; stir well. Bring to
boil, reduce heat and simmer for about 20 minutes or until most of the
liquid evaporates.
- Stir in green pepper. Cook for about 2 minutes or until heated through.
Season to taste with salt.
- Garnish each serving with cheese and cilantro.
VARIATION:
CUBAN BEANS & RICE
(sometimes called Moors & Christians)
- In place of kidney beans, use 2 cups (500 mL) cooked black beans.
Notes: Full of Beans, 95
Yield: 6 servings
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