Medesha
03-06-07, 01:37 AM
Red Beans No-Rice
Category: Main Dishes - Other
Suitable for a: vegan diet
Ingredients:
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Red Beans No-Rice
1 medium onion or a few scallions, chopped
2-3 garlic cloves, minced (to taste)
1/2 cup lentils (not red), sorted and rinsed
1.5 - 2 cups vegetable broth or water
1 carrot, peeled and chopped
2 celery ribs, chopped
1 bundle baby bok choy, chopped (white part only, leaves reserved and coarsely chopped)
1 turnip, peeled and chopped
1 can kidney beans, drained and rinsed
1-2 stalks kale, ribs removed and leaves coarsely chopped
salt and pepper
Instructions:
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In a large saucepan over medium heat, add the onions/scallions and garlic. Stir until soft and browning. Add lentils, vegetable broth, and vegetables (reserving kale and bok choy leaves). Bring to a boil, reduce heat, cover and simmer 40-45 minutes until lentils are cooked but firm and liquid is almost entirely absorbed.
Add kale and bok choy leaves and kidney beans. Return heat to medium and simmer a few minutes until greens are wilted. Add salt and pepper to taste and serve with crusty bread.
Additional comments:
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I had a can of beans but didn't feel like beans and rice. This is the result of emptying my produce drawer. :p My husband declared it "delicious." Sub whatever veggies you have on hand, naturally.
Category: Main Dishes - Other
Suitable for a: vegan diet
Ingredients:
------------------------------------------------------
Red Beans No-Rice
1 medium onion or a few scallions, chopped
2-3 garlic cloves, minced (to taste)
1/2 cup lentils (not red), sorted and rinsed
1.5 - 2 cups vegetable broth or water
1 carrot, peeled and chopped
2 celery ribs, chopped
1 bundle baby bok choy, chopped (white part only, leaves reserved and coarsely chopped)
1 turnip, peeled and chopped
1 can kidney beans, drained and rinsed
1-2 stalks kale, ribs removed and leaves coarsely chopped
salt and pepper
Instructions:
------------------------------------------------------
In a large saucepan over medium heat, add the onions/scallions and garlic. Stir until soft and browning. Add lentils, vegetable broth, and vegetables (reserving kale and bok choy leaves). Bring to a boil, reduce heat, cover and simmer 40-45 minutes until lentils are cooked but firm and liquid is almost entirely absorbed.
Add kale and bok choy leaves and kidney beans. Return heat to medium and simmer a few minutes until greens are wilted. Add salt and pepper to taste and serve with crusty bread.
Additional comments:
------------------------------------------------------
I had a can of beans but didn't feel like beans and rice. This is the result of emptying my produce drawer. :p My husband declared it "delicious." Sub whatever veggies you have on hand, naturally.