Beans And Rice

Easy to make, delicious and packed full of nutrients, beans and rice stopped by today for a visit. They make a wonderful couple and have been together for thousands of years. This dynamic duo also combine to form an awesome vegetarian protein source. Just what is their secret to a successful partnership? Let’s leave that to Dr. Phil to decipher…

I started out by heating in a large frying pan 6 or 7 cloves of crushed garlic, a tablespoon of crushed chilli peppers, lots of black pepper, a little sea salt and a half an onion in a few tablespoons of olive oil. I had already put on some brown rice to boil and I had a few cups of kidney beans I had soaked overnight and cooked for a couple of hours in the morning.

I then added a big can of whole tomatoes before adding the previously cooked kidney beans and let everything simmer for a half hour or so.

I put some rice in a bowl, added a little sprinkling of olive oil for flavour and put the tomato/bean mixture on top. With a fresh cup of black coffee to enjoy alongside-perfect on a cold winters day.

Costing less than three dollars for all the ingredients, it easily provides five good sized portions. For this little family it’s lunch and dinner and the next days lunch too. Be warned though, don’t let beans and rice overstay their welcome. Ask them gently to come back again next week, same time same place so you’ll never tire of them!

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