vegan mexican or indian beans & rice, IP

Belle Dujour

m.facebook.com/groups/440826219439352?view=permalink&id=5...

½ cup dried beans, soaked

1 cup brown rice

2¼ c. water or broth

½ c. salsa (or tom. paste blended w water to equal ½ c) (or diced tomatoes & veggie or chicken broth)

1 to 2 Tbsp spices (black pepper, dehydrated minced garlic, cumin, sea salt, chili powder)

subheading: use as base for a bowl and top with:

lime, cilantro, avocado/guac, lettuce, tomatoes, corn, salsa, tortilla chips. add rotisserie chicken, cheese, sour cream for non-vegans.

manual 30 mins. add 5 to 10 mins if you don't pre-soak the beans (see notes).

NPR at least 15 mins

I soak overnight because I don't have to try to remember in the morning. You could also use the IP method of quick soaking: water + beans in pot for 0 minutes, NPR. [me: double-check this.]

can easily change spices to Indian (Rogan Josh curry spice blend)

Page footer