This is Snuggle Bunny’s favorite meal. She loves it so much that she requested it for her birthday dinner the last two years in a row. I made it Thursday night for dinner while I prepared a few other meals to hold us through the ice storm this weekend. I’ll share the other meals as we eat them, but it looks like I don’t have to cook much for the next few days. The kids actually begged to have the baked sweet potato leftovers instead so we saved it for today’s lunch.
Vegan Red Beans and Rice
1-2 Tbsp safflower oil
1/2 onion, diced
3 carrots, diced
3 celery stalks, thinly sliced
2-3 cloves garlic
3 cups cooked red beans with cooking liquid
1 tsp dried basil (or thyme)
salt to taste
3 cups dry brown basmati rice, cooked according to package instructions
Start rice cooking and prepare the vegetables.
In a soup pot over medium heat, saute the vegetables in the oil with a pinch of salt for about 10 minutes. (Or add the vegetables and herbs to the simmering red beans while halfway done cooking if you want to skip the oil all together.)
Add the beans to the pan with the cooking water. Sprinkle with the basil and salt. Simmer on medium-low for about 15 minutes.
Once the rice has cooked, mix it with the red bean mixture until well distributed. Enjoy!