Red Beans & Rice With Tvp |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This is from Bob's Red Mill. I like to use TVP now and again, it has a good amount of protein and iron in it, and it's such a versatile product. This involves dried beans so plan ahead or sub tinned. This is also a no-fat recipe (zero oil). I halved the original recipe as it made a whole heck of a lot. Adjust the chili powder based on the type you are using. (Prep time doesn't include over night soaking). Ingredients:
1 cup dried kidney beans (or sub pinto beans) |
1 large onion, diced |
3 fresh garlic cloves, smashed |
1 quart boiling water |
1/2 cup brown rice, dry (basmati or short grain) |
1 cup textured vegetable protein, tvp |
1 1/2 tablespoons chili powder |
1 1/2 teaspoons ground cumin |
1/2 teaspoon sea salt |
Directions:
1. Soak the beans in plenty of water overnight. Drain and rinse well.
2. Cook the soaked beans in a large pot with the onion, garlic and boiling water.
3. In a separate pot, cook the brown rice according to package directions.
4. After beans have cooked 45 minutes, add TVP, chili powder and cumin. Continue cooking until beans are tender, about 20-30 more minutes.
5. Most of the liquid should have cooked into the beans and TVP. Add salt to taste.
6. Mix the cooked rice with the cooked beans, add a pinch of cayenne or hot sauce if desired.
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