Tuscan Red Beans and Rice.
This is my version of red beans and rice! I use Tuscan red beans from Rancho Gordo, roasted tomatoes and red pepper garlic sauce from DeLallo, organic collard greens, cabbage and mushrooms, savory herbs and spices and jasmine rice to make my Tuscan Red Beans and Rice! Here’s the recipe:
1 lb of Tuscan red beans, soaked for 2 hours then cooked in water, olive oil, chopped organic onion, celery, carrot and a good spoonful of red pepper garlic sauce
Bring the beans to a boil then simmer for about an hour, set aside
1/4 extra virgin olive oil
1 organic onion, peeled and chopped
1-2 organic garlic, peeled and chopped
1 cup Hon-Shimeji mushrooms, enoki are similar
3 cups cooked jasmine rice
2 cups shredded organic green cabbage
1/2 bunch organic collard greens, cut in shreds
1/2 cup white wine
2 cups unsalted chicken broth
1/2 teaspoon each dried savory, marjoram and oregano
Himalayan salt and pepper to taste
1 jar roasted tomatoes, DeLallo is good
1 cup organic okra, cut up, frozen is fine
In a large chef’s pan heat the olive oil to medium high
Stir in the onion, garlic, mushrooms and mix in the rice
Add in the cabbage and collard greens
Stir in the wine and broth
Season with the herbs and spices
Lower to simmer
Now add all of the beans and bean broth to the pan, mix thoroughly
Stir in the roasted tomatoes and okra
Cover the pan and turn off the heat, let rest before serving
Enjoy my Tuscan Red Beans and Rice with a green salad and dry wine, just delicious!!
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