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Rice & Beans, Vegetarian Style

by Michele Pesula Kuegler | May 23rd, 2011 | Main Dishes, Recipes, Vegetarian
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As I’ve mentioned previously, our 13 year old daughter has become a vegetarian.  After six months of this lifestyle, she is enjoying it and not missing any of the foods that I thought she would, such as filet mignon or bacon.  What has been helpful to this change is her love of legumes:  garbanzo, kidney, black, pinto- she likes them all.

While I am aware of her enjoyment of beans, it does strike me as funny sometimes.  Last week, my husband was going to be traveling for two nights.  He is not a fan of legumes, which our daughter is quite aware of.  Once she knew he would be away, she asked if she could choose a dinner.  Not having to think of a menu works for me, so I asked what she’d want.  Her reply, “Rice and beans.”

What is important to note is that I’ve never made rice and beans before.  Also, I don’t think she realized that most rice and beans recipes have meat included.  What she really wanted was kidney beans, rice, and a little bit of seasoning.  It seemed simple enough to create, I just hoped it would taste as good as planned.

The dinner ended up being a hit with three of us who were dining.  Even her 15 year old brother enjoyed the meal (with a side of leftover meatballs to fill his carnivorous cravings).  For a quick and healthy meal, this is worth a try.

Rice & Beans, Vegetarian Style


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Ingredients
  1. 1 15 oz. can kidney beans
  2. 1 cup vegetable broth
  3. 2 Tb. tomato paste
  4. 1 tsp. garlic salt
  5. cooked rice
Instructions
  1. Place kidney beans in a strainer, rinse and drain well.
  2. Place kidney beans in a small crockpot or in a small saucepot. Add broth, tomate paste, and garlic salt.
  3. Stir to combine. Turn crockpot onto low or place saucepot over low heat.
  4. Simmer for 1-2 hours. (Do not simmer longer or beans will become too soft.)
  5. To serve, place a scoop of cooked rice in a bowl and top with a scoop of beans and their liquid.
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