Vegetarian/Vegan Pinto Beans and Brown Rice
When I cook beans or rice, I usually put some aside in the freezer to use another time. Today, I pulled some pinto beans from the freezer, and decided to make a quick lunch from them. I already had left over brown rice with chopped kale in the refrigerator.
I started with 4 cups of cooked pinto beans ( you could use 2 cans ready to use), and defrosted them in the microwave. At the same time, in my dutch oven, I sprayed some coconut oil cooking spray. If you are avoiding all oil, then just put a little water or vegetable broth in the pan.Turning the heat to Medium high, I added a chopped onion and 2 diced carrots and let them get wilted/cooked while stirring. I then added 3 TBSP of chopped garlic and an 8 oz. can of tomato sauce. I found some frozen corn that I then added to the mix, 1 cup or so and put in some honey mustard and some Dijon mustard and a little ketchup. While all of that was simmering, I scooped out a half cup of rice, microwaved it and put it in my bowl. You'll notice that I chopped up some romaine lettuce and put that in the bowl and put a cup of my pinto beans in as well. I love balsamic drizzle (you can find it at Trader Joe's and I just saw some at my local Albertson's) so I drizzle some over everything. It Tasted great and was quick and easy!
Ingredients:
1 yellow or white onion
2 diced carrots
2-3 TBSP of minced garlic
4 c. or 2 cans of pinto beans
1 c. corn, canned or frozen
8 oz. can of tomato sauce
2 TBSP honey mustard
1 TBSP Dijon mustard
2 TBSP ketchup or tomato paste
1 TBSP brown sugar (optional)
balsamic drizzle (as desired)
Saute the first two ingredients for 5-6 minutes on medium high heat or until onions are translucent. Add garlic and stir for 30 seconds. Lower heat and add pinto beans, corn and tomato sauce. Add all other seasonings. Let simmer for a few minutes to incorporate flavors. Serve with rice.