Ingredients
Scale
- 3 Tbsp. extra-virgin olive oil
- 1 cup chopped onion
- 1/2 cup chopped green onions
- 1 tsp. minced garlic
- 2/3 cup diced red bell pepper
- 2 cups of your favorite Randall Beans, drained and rinsed
- 1 cup vegetable stock
- 1 large bay leaf
- 1 tsp. dry thyme
- 2 Tbsp. chopped parsley
- 1/4 to 1/2 tsp. hot sauce
- 1 tsp. salt, or to taste
- 3 cups cooked white or brown rice
Instructions
- 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 Beans and stock. Stir to mix well. Add the bay leaf and thyme, cover and reduce to for 20 minutes.
- Remove the bay leaf and stir in the parsley, hot sauce and salt.
- Taste to correct the seasonings. Serve spooned over the rice.