Beans & Rice

Yes, I know this look familiar.  My  sons were eating this beans and rice mixture so much I had to figure out how to make it at home.  Do they still stop to get beans and rice from the local chain restaurant - nope!   Score one for mom.

Wait - that means I have to cook more... 

It’s become a household staple, replacing the much-loved weekly spaghetti night.

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 Beans & Rice

2 Cans Black Beans

1 Can Cannellini Beans

2 Teaspoons Smoked Paprika

6 Tablespoons Fresh Cilantro - chopped (save 3 of the 6 to top your beans)

2 Tablespoons Fresh Parsley - chopped

4 Bay Leaves

1 Teaspoon + ½ Teaspoon Himalayan Pink Salk (substitute with sea salt)

1/2 Teaspoon Red Curry Paste

1/2 Teaspoon Course Ground Black Pepper

Cooked Brown and/or White Rice.

Mix all ingredients together and bring to a rolling boil.  Cook on medium low heat for 10 − 12 minutes.  Serve hot.

Top with your favorite  toppings.  We love cilantro, sour cream, corn salsa and guacamole. 

Eat Well!