Quarantine time is time to elevate traditional rice and beans. A combination that is considered a "perfect protein." With about 12 grams of protein per cup this dish contains all the amino acids and therefore a favorite among plant-based eaters. What sets this above an animal-based protein is not only the protein it provides but also the vitamins, minerals and FIBER! Gut-friendly and immune-boosting, you'll get about 10 grams of fiber per cup, which compares with ZERO found in animal protein. Fiber is key for feeding our healthy gut microbiome, regulating blood sugar levels, and keeping us feeling full (which helps limit overeating). This dark variety is particularly rich in antioxidants that protect against cellular damage.
So nutritious, you can count this as both a protein AND a vegetable! And so easy you have no excuse not to give it a try...here goes (don't blink!):
Scarlett Runner Beans and Rice
Ingredients:
2 cups cooked beans (we used these from Rancho Gordo)
1 cup chopped chard
1 small onion, diced
2 garlic cloves, minced
1 jalapeno, seeded and minced
1-2 tsp Baharat spice (this one is excellent) - or sub with cumin powder
sea salt and freshly ground pepper to taste
Directions:
1) Heat a medium saucepan and add a little broth or avocado oil. Saute onions and jalapeno until translucent. Add garlic add spices and cook another minute until fragrant. Add beans and chard and cook just until greens are softened and beans are heated through.
2) Remove from heat and serve over rice with garnishes you hopefully have on hand (lime wedges, cilantro parsley, avocado cream, cashew cream, pepitas, pickled onions.
How quick was that??? Yum.
DID YOU MAKE THIS RECIPE?
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