Recipe: Rasta Red Beans and Rice

[Guest guest]

Rasta Red Beans and Rice

Modified from “The Vegetarian Meat and Potatoes Cookbook” by Robin

Robertson

 

1 Tbs olive oil

1 small yellow onion, minced

1 small hot chili, seeded and minced

1 14.5 oz can crushed tomatoes

1 1/ 2 cups cooked dark red kidney beans or one 15 oz can, drained and

rinsed

3/ 4 tsp ground allspice

1/ 2 tsp dried oregano

1/ 2 tsp dried thyme

½ tsp Sucanat or other natural sugar

1/ 4 tsp ground nutmeg

salt and pepper to taste

1/ 2 cup water

2 Tbs minced fresh parsley

cooked brown rice

 

Heat oil in a large saucepan over medium heat. Add onion, chile, and

garlic. Cover and heat until softened – about 5 minutes with occasional

stirring.

 

Add tomatoes, kidney beans, allspice, oregano, thyme, sweetener, nutmeg,

salt and pepper. Stir in the water. Cover and simmer 20 minutes to

blend flavors.

 

Stir in parsley and serve over rice.

 

 

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from Maida, Citizens for Pets in Condos <http://www.PetsinCondos.org> ,

South Florida Vegetarian Events <http://www.SoFlaVegEvents.net>

 

 

 

 

[Guest guest]

This looks really really good - and easy to prepare too. Wonderful! Tonight,

however, it's the Almost Helen's Spicy Millet - I made double this time!

 

Best love, Pat

[Guest guest]

This is dinner tomorrow.... Beth

 

Maidawg <maidawg wrote:Rasta Red Beans and Rice

 

 

Beth

“The right adult at the right time can make an enormous difference. Many kids

have a history of difficult, disappointing relationships and one good

relationship--one person who is there for them--can make a huge difference.”

-Jean E. Rhodes Professor, Psychology at the University of Massachusetts in

Boston.

 

 

 

 

 

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