We really like using soaked & boiled dried beans in all of our bean dishes (see ‘Vegetarian Chili’ recipe post on how to prepare dried beans), but when we don’t have time then we use canned beans. However, we choose to use Eden Organic’s canned beans because they are BPA-free. As a reminder, BPA is a hormone disruptor that mimics estrogen in our bodies. This is especially bad for our children, as they have immature & developing (and therefore vulnerable) hormonal systems that are affected by what we eat and the environment that surrounds us. Here is an article that is easy to read & also has more information on BPA-free food products.
RICE AND BEANS
- 1-2 Tbsp olive oil
- 1 onion, chopped
- 2-3 cloves garlic, chopped
- 3 cups white basmati rice, cooked (use long grain brown rice for a healthier version)
- 1 can Eden Organic kidney beans or 1-2 cups soaked & boiled dried kidney beans
- ½ – ¾ cup tomatoes, chopped
- 1 cup frozen or fresh green peas
- 1 Tbsp chili powder
- 2 tsp cumin
- ¼ tsp cayenne (or more)
- 1 tsp sea salt or Zesty Hebamare
Serve with one or many of the following:
- Whole wheat tortilla
- Brown rice tortilla (our favorite is ‘Food for Life Brown Rice Tortillas’)
- Scrambled eggs
- Avocado chunks
- chopped green onion
- Shredded cheese
– In a medium pot, cook rice according to package directions (usually about 20 minutes for white rice, 35-40 minutes for brown rice).
– Heat oil in a large skillet, add onion and garlic. Sautee for about 3 minutes. Add in rice, kidney beans, chopped tomatoes and spices. Stir to evenly coat ingredients. Add more cayenne or salt, as desired.
– Serve on its own or as a tortilla and garnish with any of the toppings mentioned above.