Red beans and rice is one of those dishes my husband adores. You know the kind I am talking about, loaded with sausage, tons of fat, and seasoning.
As you can imagine, this was crossed off the list when we started eating clean. However, I have come up with an amazing substitute. He absolutely loves this and RAVES about it! It is so easy to make!
What you need:
1 TBSP olive oil
1 small onion, diced finely
3 cloves of garlic, diced finely
2 cups of cooked kidney beans (light or dark), rinsed and drained (if you made your own beans you can use the bean water in place of the water in this recipe)
.5 cups of water or bean water (only if you made your own beans)
2 salt-free bouillon cubes (I like Rapunzel Vegan Vegetable Bouillon No Salt Added)
1 tsp salt
2 cups of COOKED brown rice
2-3 TBSP chopped fresh cilantro
Heat the oil in a large skillet. When hot place the onions in and cook until softened, about five minutes, add the garlic and cook for two more minutes, stirring constantly. Add the beans, bouillon cubes, and water. With a fork mash some of the beans, but not all of them. Stir and cook until the “sauce” starts to thicken, add the salt and stir. Remove from heat.
If your brown rice is not hot, warm it up.
In a large bowl mix the beans and the rice together, and stir in the cilantro. This dish is great as a main dish, served with a vegetable like green beans.
Please let me know if you try this and how you liked it! Enjoy!