CURRIED BEANS AND RICE

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CURRIED BEANS AND RICE image

Categories     Bean     Rice     Sauté     Vegetarian

Yield Makes 6-8 generous servings.

Number Of Ingredients 13

1-2 tablespoons vegetable oil
1 red bell pepper, diced
1 white onion, diced
2 or 3 cloves garlic, minced
1 jalapeno pepper, seeded and minced (leave the seeds in if you'd like more of a kick)
3 cups water
2 cups uncooked basmati rice
15-oz. can kidney beans, drained and rinsed
1 1/2 cups coconut milk
1/2 tsp. freshly ground black pepper
2 tsp. salt
3-4 tsp. curry powder
3-4 vegetarian sausages/brats, cut into ½-inch slices

Steps:

  • In large saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and jalapeno pepper and cook, stirring often, until vegetables begin to soften, about 5 minutes. Stir in water, rice, beans, coconut milk and seasonings and bring to a simmer. Reduce heat, cover and cook until rice is tender and liquid is absorbed, 10 to 15 minutes. Stir in sausage/brats, cover and let stand for 5 to 10 minutes. Spoon onto plates and serve hot.

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