Jen made a great dish from Lorna Sass’ Short-Cut Vegan cookbook. Red-hot black beans and rice. We modified it a little bit. Enjoy the recipe!
- 2 cups of water
- 2 T’s of tomato paste
- 1 T of vegetable base (Better than Bullion)
- 1 T of olive oil
- 1 t of minced garlic
- 1 t of cumin powder
- 1/2 t (or more!) of crushed red pepper flakes
- 1 cup of brown rice
- 1/2 cup of coarsely chopped pimento-stuffed green olives (optional)
- 1 (15 oz.) can of black beans, drained
- 1/2 cup of thinly sliced scallion greens
Combine all ingredients through red pepper flakes in a large sauce pan and bring to boil. Stir in rice and olives and return to boil. Simmer covered for about 15 minutes. Add beans. Cover and remove from heat. Let sit until rice is tender and beans are hot. Stir in scallions and serve.
Full of fantastic flavor and spice. This dish made the house smell so good. This one is in the rotation!
Jen's Awesome Lorna Sass Beans and Rice
Just pinned this for later use. Thanks!