Recipe: Rasta Red Beans and Rice*review*

[Guest guest]

Fast, easy, delicious. Everyone go make some.

 

Maidawg <maidawg wrote: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.

 

 

 

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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