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Thursday, January 22, 2015

Savory Beans and Rice


1¼ cups dry red beans (or dry red kidney beans), rinsed
Water
1 medium onion, chopped
2 medium celery stalks, sliced
2 cloves garlic, finely chopped
1 tsp. dried basil, crushed
1 bay leaf
2 cups low-sodium organic vegetable broth
1 cups water
1 (14.5-oz.) can stewed tomatoes
1 (4-oz.) can diced green chiles, undrained
Hot sauce (like Tabasco) (to taste; optional)
3 cups cooked brown rice, warm


Preparation:

1. Place beans in large saucepan. Add enough water to cover beans by two inches.    Bring to a boil over medium-high heat. Reduce heat; gently boil for 10 minutes. Remove from heat, cover, and let stand for one hour.

2. Place beans, onion, celery, garlic, basil, bay leaf, broth, water, and tomatoes in 4-quart slow cooker. Cover; cook on low heat for 9 to 10 hours (or on high heat for 4 to 5 hours), or until beans are tender.

3. Remove bay leaf. Add chiles and hot sauce (if desired); cook for an additional 30 minutes.

4. Place ½ cup rice in each of six serving bowls. Top evenly with bean mixture.

Puerto Rican Beef



 3 Tbsp Olive oil
1 lb Grass Feed Beef
1 White Onion (diced)
1/2  red, yellow and green bell pepper (diced)
1 bunch Kale (chopped)
1/2 Tbsp Cumin
1 tsp Coriander
1 Tbsp Oregano
1/2 Tbsp Tumeric
2 Sweet Potato
1 Avocado


1. Brown Ground Beef
2. Add onions and peppers and sautee until soft
3. Add all spices and stir to combine
4. Add Kale and stir for 4-5  minutes until Kale is tender

Serve on top of sweet potato and topped with Avocado