TASTY RICE AND BEANS A PANTRY THROW TOGETHER

This simple dish is a great way to use up some pantry ingredients as well as providing a hearty lunch or dinner.  We usually do 2-3 vegetarian dinners each week to maintain overall health, and it helps with the costs too!

1-1/2 Tblsp. Avocado oil

1 small onion, finely diced

1/2 a stalk of celery with leaves, finely diced

1/2 cup diced red and or green pepper

14 oz. can diced tomatoes with juice

1 Tblsp. tomato paste

14 oz. can drained and rinsed pinto beans

1 Tblsp. Apple Cider Vinegar

1/2 tsp. smoked paprika

1/2 tsp. garlic powder

1 tsp cumin

1 bay leaf

salt and pepper to taste

grated aged cheddar cheese

chopped green onion

cooked rice

Heat up a 3 quart frying pan, dutch oven or braiser on low medium heat with the Avocado oil.  Add in the onions, green/red peppers, celery and leaves sauteing for 5 minutes.  Pour in the tomatoes, apple cider vinegar and add all the seasonings, bay leaf,  stirring well.

Bring to a good simmer, and after 5 minutes add in the tomato paste, stir well and cover with a lid.  Turn down to minimum and simmer 15 minutes stirring occasionally.  Add in the drained pinto beans, lid on and heat through another 5-10 min.

Serve over rice with a topping of grated cheddar cheese and a sprinkling of green onion.

 

 

Ina Gawne
author
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February 18, 2023
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