This recipe was inspired by and dedicated to the package of mushrooms that had been living in the fridge since our dinner party last weekend.
Cook 1 c. (dry) kidney beans in vegetable stock, save for later.
Cook 1 c. (dry) rice in 2.5 c. vegetable stock.
Heat EVOO in a large sauce pan on medium heat.
Add 1/2 vidalia onion and 2 cloves garlic and cook until the onions weep, ~5min.
Add 6 oz. baby button mushrooms, cleaned and halved (don't wash them--just rub off the dirt with a brush or paper towel). Add spices (chili powder, cumin, cinnamon) and salt to taste. Cook until the mushrooms release their juices, ~5min.
Add cooked beans, 1/2 can diced tomatoes, approx. 1/2 c. tomato-based pasta sauce, and approx. 1 c. vegetable stock.
Bring to a boil and then cook uncovered over low heat until it has the desired thickness (~5 min).
I served it over rice with sharp cheddar cheese.
Subscribe to:
Post Comments (Atom)
1 comment:
Nice! The cinnamon sounds like a good twist.
Love,
Mom
Post a Comment