Combine beans and hot sauce in a medium bowl; set aside. Heat oil in a large deep skillet over medium heat. Add onion; saut 5 minutes. Add bell peppers and carrots; saut 5 minutes. Add tomatoes and water; cover and simmer 6 to 8 minutes or until vegetables are tender. Stir in bean mixture and file powder; simmer uncovered 5 minutes. Spoon rice into four shallow bowls; top with bean mixture, salt and thyme.
Difficulty: ................. intermediate
Preparation: ............ about 15 minutes
Servings: ................. 4
1 (16 ounce) can no-salt-added red beans, such as Eden brand, rinsed, drained
2 teaspoons chipotle hot sauce, such as Tabasco
1 tablespoon extra virgin olive oil
1 cup chopped white onion
1 each: large red and green bell pepper, cut into -inch chunks
1 cup thinly sliced organic carrots (2 medium carrots)
1 (14 ounce) can fire roasted diced tomatoes, undrained
cup water or vegetable broth
2 teaspoons file powder
2 cups cooked brown rice
teaspoon coarse sea salt or kosher salt
cup chopped fresh thyme
1.If you are using dried beans in your healthy vegan recipes, they must be fully cooked before you b...
1 Rinse the beans in water and remove any small stones, pieces of dirt, or bad beans. 2 Cook the be...
1. For the sushi vinegar: put the rice vinegar, sugar, salt and dashi in a saucepan and heat gently ...
1 Rinse the beans in water and remove any small stones, pieces of dirt, or bad beans. 2 Cook the be...
1.If you are using dried beans in your healthy vegan recipes, they must be fully cooked before you b...