FOUR BEANS AND BROWN RICE

FOUR BEANS AND BROWN RICE image

Number Of Ingredients 28

3 cups chicken broth
1 1/2 cup brown rice
salt
1 Tbsp olive oil
1 red onion, chopped
6 cloves garlic, minced
1 Tbsp fresh ginger, minced
1 carrot, chopped
1 sweet red pepper, chopped
2 jalapeno peppers, seeded and chopped
2 tsp chili powder
2 tsp ground coriander
1 tsp dry mustard
1/2 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp dried thyme
1 can (14 1/2 oz) diced tomtoes (with juice)
1/2 cup dry red wine
3 Tbsp tomato paste
1 can (15 1/2 oz) red kidney beans, rinsed and drained
1 can (15 1/2 oz) black-eyed peas, rinsed and drained
1 can (15 1/2 oz) white beans, rinsed and drained
1 can (15 1/2 oz) black beans (with liquid)
1/4 tsp liquid smoke
1 tsp grated lemon rind
1 Tbsp white wine vinegar
Sour cream (optional)
Chopped fresh cilantro (optional)

Steps:

Bring broth to a boil in a medium saucepan over high heat. Add the rice and return to a boil. Season with salt. Reduce the heat to low, cover, and cook for 45 minutes, or until the liquid is absorbed and the rice is tender. Meanwhile, warm the oil in a large saucepan over medium heat. Add the onions, garlic, ginger, carrots, red peppers, and jalapeno peppers. Cook, stirring occasionally, for 7 minutes, or until the vegables are tender. Stir in the chili powder, coriander, mustard, cuminm oregano and thyme. Cook for 1 minute. Add the tomatoes (with juice), wine, tomato paste, kidney beans, black-eyed peas, white beans, black beans (with liquid), and liquid smoke. Reduce the heat to medium-low. Cover and cook, stirring occasionally, for 20 minutes. Stir in the lemon rind and vinegar. Serve over rice. Garnish with sour cream and cilantro if using.