It’s meatless Monday time! With some kids already heading back to school, you might find yourself back to the scramble of sports practice, music lessons and homework. All that doesn’t leave a lot of time for you to whip up dinner. But our vegetarian mixed beans and rice recipe comes together in a flash and is even better when made in advance. The most time-consuming part of this recipe is making the rice, so feel free to use a quick-cooking rice or even rice leftover from yesterday’s dinner.
Now, you might be wondering about whether or not it’s okay to skip meat in a meal for your growing kids, but beans are full of protein and fiber, which keeps kids fuller longer and helps them build healthy muscles. They also cut out all the saturated fat and many of the calories meat has while still being satisfying and delicious.
- 3 tablespoons extra-virgin olive oil
- 1 cup chopped onion
- 1/2 cup chopped green onions
- 1 teaspoon minced garlic
- 2/3 cup diced red bell pepper
- 1 24-ounce jar Randall Mixed Beans, drained and rinsed
- 1 cup vegetable stock
- 1 large bay leaf
- 1 teaspoon dry thyme
- 2 tablespoons chopped parsley
- 1/4 to 1/2 teaspoon hot pepper sauce
- 1 teaspoon salt, or to taste
- 3 cups cooked white or brown rice
Heat the oil in a large skillet. Add the onion, green onions, garlic and bell pepper. Cook over medium-high, stirring occasionally, for 5 minutes. Stir in the Randall Mixed Beans and stock. Stir to mix well. Add the bay leaf and thyme, cover and reduce to simmer. Simmer for 20 minutes. Stir in the parsley, hot pepper sauce and salt. Taste to correct the seasonings.
Serve spooned over the rice.
6 to 8 servings
Summertime is the perfect time to try this tasty recipe featuring Randall Beans Great Northern White Beans.