Monday, 28 May 2012

Beans & Eggplant Rice

Rice Beans & Vegetables
3 tbsp oil
1 small diced tomato
2 tsp chopped ginger
2 cloves garlic
2 cups cooked beans, drained
1 med onion chopped
1 chili, chopped
3 c cooked rice
1 small eggplant, chopped (optional)
1 stalk celery chopped
1-2 tbsp soy sauce or to taste
¼ tsp turmeric 1 tbsp red wine vinegar or to taste
½-1 tsp dried basil

Saute the ginger and garlic in the oil. Add onion and saute until transparent. Add bell peppers and eggplant and saute until peppers start to get soft. Add tomatoes and heat, then add the pintos and heat. Add rice and heat. When hot all the way through, add the soy sauce and red wine vinegar and heat another 2-3 min. Serve.

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