Sunday, June 30, 2013

On My Hearth: Spicy Red Beans and Brown Rice

My daughter Lindsey moved into a new apartment this weekend, her own little "bachelorette pad." Unbeknownst to her, I had planned to travel over to see her this weekend, was going to be a big surprise. So yesterday morning we packed the RV, locked up the house and were just about to head down the road when Chip realized that the a/c wasn't working. Uh-oh.  He fiddled around with some things, checked fuses and did other things worthy of his Mechanical Engineering degree, to no avail.  Since spending a night in the Florida swamp without air conditioning is not an option, we were forced to cancel plans. Simultaneously weeping and cursing, I unpacked the motor home and accompanied Chip to the repair shop which was, of course, closed on Saturday.  Dropped off the beast and returned home, looked at each other and said, "now what?" With no other weekend plans in place and the weather suddenly turning nasty/stormy, he settled in to watch tv while I consoled myself with some Cooking Therapy. 

Since we'd planned on being away, I purposely hadn't bought many fresh foods the past few days.  Scrounging through the pantry, I came up with ingredients to make a simple beans/rice dish, the mainstay of a vegan diet. Once again, this recipe is from Dr. Barnard's Get Healthy, Go Vegan Cookbook. The whole pot of rice & beans cost about 4 bucks, proof that eating healthy doesn't have to be expensive!

Spicy Red Beans and Brown Rice photo 20130629_175234_zps15c9e3f4.jpg

Spicy Red Beans and Brown Rice


  • 3 1/4 cups vegetable broth
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 1/2 cups long-grain brown rice, rinsed
  • 1 (14.5-ounce) can diced tomatoes, liquid drained
  • 1 teaspoon chopped canned chipotle pepper in adobo sauce
  • 15 ounces red beans (if canned, rinse & drain)
  • Sea Salt to taste
  • Freshly ground black pepper to taste


  1. Heat 1/4 cup broth in large saucepan over medium high heat; saute onion & garlic for 3 minutes. 
  2. Add the brown rice and saute for 2 minutes more.
  3. Add the remaining broth, tomatoes and chipotle pepper and bring to a boil.  Lower heat and simmer for about 45 minutes, until the rice is cooked through.  Add beans and cook for another 2 minutes.  Season with salt and black pepper.
Makes six 1-cup Servings

Original Recipe from: Get Healthy, Go Vegan Cookbook  by Dr. Neil Barnard

Note: The leftovers make a nice burrito filling! You can also add sliced vegan sausage (such as Tofurky brand) for more substance. 

Nutrition Info:

  • Calories:260
  • Fat: 1.8g
  • Protein: 9g
  • Carbohydrate: 53g
  • Sugar 4.9g
  • Fiber 9.2g
  • Sodium 882mg
The rest of the day was spent hanging out with the critters..

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Loki on the Patio photo IMG_20130629_173548_zps264a4807.jpg

and then we went down to Main Street to enjoy some live, local music and watch the weekly fireworks show. (I love this town!) Early to bed, early to's a new day! Hopefully the RV will be repaired by next Saturday and we'll try again.

Have a wonderful Sunday!

1 comment:

  1. That sounds gorgeous! Will have try and make this, i usually look on Tilda Basmati 's recipe page to find food like this, actually think you'll like it, you should check in out