Tuscan Red Beans and Rice

Tuscan Red Beans and Rice

                                    Tuscan Red Beans and Rice.

Tuscan Red Beans and RiceThis 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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