She has wonderful recipes. This is another Meatless Monday dish I made that we just loved. I will post the original recipe and then how I customized it with what I had on hand.
The Ingredients:
-1 can of black beans --1 can of pinto beans
--1 cup of rice
--1 can (14.5 oz) of diced tomatoes
--1 T olive oil
--1/2 t kosher salt
--1 t Italian seasoning
--1/2 T dried onion flakes
The Directions.
--put the 1 tablespoon of olive oil into the bottom of your crockpot, and add the rice. Swirl the rice around in the olive oil, until it is coated nicely.
--drain and rinse the beans, and add them
--drain the tomatoes, but reserve the liquid in a measuring cup. I got a little under a cup of tomato juice. Add the tomatoes.
--add water to the measuring cup with tomato juice. You need 2 cups of liquid.
--add seasonings stir well, and cover.
Cook on low for about 6 hours, or on high for 3-4. My beans and rice cooked in an oval 6qt Smart Pot for 3.5 hours. It is done when the rice is tender. Brown rice or wild rice will take longer to cook than white rice
I used dried pinto beans that I had and didn't know what to do with. Of course I prepared them before throwing them in (soak overnight) and a can of red kidney beans that I had from making chili over the winter. I used brown rice, the real kind that you have to cook forever. I didn't have diced tomatoes so I used 1 tomato, 1 cup of tomato juice, and 1 cup of water. I also didn't use Italian seasoning because I'm out, so I added garlic powder and everglades seasoning. This is one recipe that you can play with for whatever you have on hand. I love that kind of cooking. This was a very filling, cheap, and easy meal!
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