On to Day 2 of my no-meat fast – and now it’s confession time. One of the reasons I decided to go vegetarian is because I have so many different kinds of pasta and beans in my pantry, I thought it was time to start using them up.
I found this recipe on www.recipezaar.com, and because I had dried adzuki beans, I substituted them for the canned. They needed a simple overnight soak, and then 30 minutes of simmering, which I did early in the morning.
The next three nights will be really simple meals. Tomorrow night, baked potatoes with toppings; Thursday, a frittata; and Friday, spaghetti, hold the meatballs and sausage. Still haven't decided about the weekend, but I suspect by Saturday I'm going to have to throw some meat into Jack's meal. Or not!
NAVA’S JAMAICAN-INSPIRED RED BEANS AND RICE RECIPE
1 Tblsp. olive oil
1 large yellow onion, diced small
3 garlic cloves, finely minced
3 cups cooked brown rice
2 16-oz. cans adzuki beans, drained and rinsed
1 15-oz. can light coconut milk
1/2 tsp. dried thyme
Salt to taste
Freshly ground black pepper, to taste
Heat the olive oil in a saucepan on medium heat. Sautè the onion and garlic until the onion is translucent.
Add the rice, drained beans, coconut milk and thyme if using.
Bring to a simmer then cover and cook over low heat until most of the coconut milk has evaporated, about 15 minutes. (The mixture should be moist but not watery.).
Garnish with cilantro leaves. Season with salt and pepper and serve hot. Makes 4 to 6 servings.