The classic, protein-packed gluten free – Beans And Rice

The classic, protein-packed gluten free – Beans And Rice



You can eat the beans mixed with the rice, or enjoy them separately — both ways are absolutely delicious!

Ingredients

For the Beans

• 1 cup dry white beans, soaked for at least 8 hours
• 1 cup dry red beans, soaked for at least 8 hours
• 1 medium onion, chopped
• 5 ripe tomatoes, chopped
• 1 can tomato paste
• 2 garlic cloves (optional)
• 2 tbsp olive oil
• Salt, to taste
• Water, as needed to half-cover the beans while cooking

For the Rice

• 2 cups basmati rice
• 3 cups water
• 2 tbsp avocado oil
• ½ tbsp dried turmeric
• Salt, to taste
  
  

Instructions

Make the Beans

1. In a wide pot, sauté the onion in olive oil until golden.
2. Add the tomatoes, garlic, and salt. Stir for a few minutes over medium heat.
3. Add the tomato paste along with 1 cup of water. Bring to a boil.
4. Add the soaked beans. Ensure the water reaches about halfway up the beans; add more water if needed.
5. Bring to a boil again, then lower the heat and cook for 40–60 minutes, or until the beans are soft and fully cooked.

• Add more water during cooking if the beans absorb too much.
  
  

Make the Rice

1. In a wide pot, sauté the rice in avocado oil along with the salt and turmeric for about 1 minute.
2. Add the water, cover the pot, and bring to a boil.
3. Lower the heat and cook until all the water has been absorbed.
4. Turn off the heat and let the rice sit, covered, for 5 minutes to finish steaming.
   
   

Serve together or separately — either way, enjoy this comforting and satisfying meal!