Kidney Beans & Rice

Photo by James Bowe

• 1 package pre-cooked brown rice from Trader Joe's
• 2 tsp extra-virgin olive oil
• 1 medium organic onion, chopped
• 1 medium red bell pepper, diced
• 2 cloves garlic, minced
• 1 19-ounce can organic red kidney beans, rinsed
• 1/4 C organic chicken broth
• 1 tsp. cider vinegar
• 1/4 tsp. hot sauce
• 1/4 tsp. sea salt
• 1/8 tsp. fresh ground pepper
• 1/3 C chopped fresh cilantro

Saute onions, garlic, and peppers in olive oil until transparent.  

Add cooked rice, canned kidney beans, hot sauce, pepper, and cilantro. 

Serve as a side dish or with chicken or beef.

  

Hummus

Ingredients:

1 16 oz can of organic garbanzo beans

1/4 cup liquid from can  

3-5 tablespoons lemon juice  

1 1/2 tablespoons tahini

2 cloves garlic, crushed

1/2 teaspoon sea salt

2 tablespoons olive oil

Preparation:

Drain garbanzo beans and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley or paprika (optional).  Serve with Udi Gluten Free Sandwich Bread or with Rice Crackers.